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Couscous recipes

Mediterranean couscous salad

By Siba Mtongana

Serves 4 to 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

2 T salted butter
400 g pearl couscous
2 1⁄4 cups vegetable stock
100 g Kalamata olives, stoned, drained and halved lengthways
1 Mediterranean cucumber, quartered and sliced
1⁄2 red onion, quartered and thinly sliced
130 g Woolworths marinated chargrilled artichokes, sliced into 2 cm pieces
200 g baby tomatoes, halved
40 g rocket, rinsed and dried
15 g tarragon, chopped
15 g parsley, chopped
1⁄2 lemon, juiced
50 g raw almonds, roughly chopped, to garnish
Olive oil, for drizzling

Method

1. Melt the butter in a large nonstick saucepan and sauté the couscous over a medium heat. Cook, stirring regularly, until the couscous is lightly toasted, about 5 minutes. Add the stock and bring to a boil.

2. Reduce the temperature to a simmer, cover and cook for 5 minutes, or until the couscous is just cooked.

3. Remove from the heat, cover and steam for a few minutes.

4. Tip into a bowl and stir. Allow to cool for about 5 minutes.

5. Mix the remaining ingredients, except the almonds and olive oil, with the cooked couscous and transfer to a serving dish.

6. Garnish with the almonds and drizzle with the olive oil.

Cook's note: We love the texture of pearl couscous and find toasting it beforehand adds a delicious nutty flavour to this dish.

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