This recipe has become the staple of my recipe bank. I adjust the vegetables that I put in the couscous salad as the season progresses. I even add flaked cooked chicken when I need a filling but light supper. This recipe is ridiculously easy and very quick to prepare. It makes plenty with very little effort. Ideal for barbecue parties, buffet lunches and or with pan-fried fish for supper.
Ingredients & Method
- 100g couscous
- 100g diced dried apricots
- 1tbs extra virgin olive oil
- 2tsp Valdespino Sherry vinegar
- 1/2 tsp Ras-el-Hanout
- Juice and zest of one lemon
- Sea salt and freshly cracked black pepper
- Boiling water
- Seeds from one pomegranate
- 1 green pepper, seeds removed and diced
- 1tbs chopped fresh mint
- 1tbs chopped fresh continental parsley
Place the couscous in a large mixing bowl, add salt and freshly cracked black pepper, diced apricots, ras-el-hanout, juice of one lemon, olive oil, sherry vinegar and the diced dried apricots and mix well.
Pour just enough boiling water over the couscous until just covered, stir and if it looks a bit dry add another dash of boiling water. Cover the bowl with cling film and let the couscous stand for 6 minutes.
Use a fork to fluff the couscous, if the couscous is a bit hard and dry add another dash of boiling water, let it stand for a further few minutes and fluff again.
While the couscous is absorbing the water prepare the rest of the ingredients. Once the couscous is ready add the diced peppers, chopped herbs, pomegranate seeds and lemon zest. Mix and adjust the seasoning if needed.
If the salad is a bit dry add dash of extra virgin olive oil, but only a small amount.
Serve with a sprinkling of the pomegranate seeds as a garnish and salad leaves such as miniature mizuna and mustard leaf.
Add the apricots at the beginning, they will swell in the hot water, release their natural sweetness into the couscous.