Couscous Salad
This is a favourite couscous salad variation, packed with fresh textures and flavours. It combines fluffy couscous with crisp snow peas, spring onions, red pepper, and sweet craisins. The dish is finished with a bright touch of preserved lemon and fresh mint. You could substitute golden raisins for the craisins if you prefer. It's quick to prepare, taking only about 10 minutes from start to finish, and serves four people.
Ingredients
- 2 cups stock (could use vegetable or chicken)
- 1 tablespoon olive oil
- 1 1/2 cups couscous
- 8 snow peas, topped tailed,blanched in boiling water 1 minute,finely julienned
- 2 spring onions, finely sliced (green)
- 1/2 red bell pepper, diced
- 1/2 cup craisins
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 2 tablespoons toasted sesame seeds (I do this by dry roasting them in a small fry pan over a medium heat, shaking often)
- 1/2 preserved lemon, rinsed,flesh discarded,and peel finely julienned
- 2 tablespoons mint, chopped
Method
- Place the stock and olive oil into a large saucepan and bring to a boil.
- Stir in the couscous, cover the pan, and take it off the heat straight away.
- Let the pan stand undisturbed for 3 minutes, or follow the timing on your couscous packet.
- Mix in all the other salad components and use a fork to separate the grains before transferring to a bowl.
- Sprinkle the garnish items over the top and serve immediately.
Nutrition (per serving)
Sodium36100 mg
Recipe details
CategoryBerries
AuthorJustJanS
