Couscous, like any other base for a ‘grain’ salad, can handle alot of flavour. This salad has an interesting dressing, with middle eastern flavours. It is ‘bejewelled’ (probably ‘bedazzled’ is a more appropriate term) with many ingredients. They all work together though. By cutting them finely, it means that every bite contains a little of everything.
When seasoning, I think of salt, pepper, acid and sugar. Tasting for salt is second nature, but sometimes a little squeeze of lemon, or a little sweetness, can just elevate a dish.
Serve this with harissa spiced chicken or roast lamb, yoghurt & mint raita and maybe a little chilli sauce.
1 clove garlic
3 tablespoons lemon juice
3 tsp pomegranate molasses
5 tablespoons EVOO
1 1/2 tsp salt
cracked black pepper
2 tsp sumac
2 tsp dried mint
1 tsp sugar
1 1/2 cups couscous
1 red onion, sliced
1 red capsicum, sliced
1 medium sweet potato, peeled and diced
1/2 cup mint leaves
1/2 cup coriander leaves
1/2 cup pistachios
1/4 cup pinenuts, toasted
50g feta cheese, crumbled
10 cherry tomatoes, halved
1/2 large Lebanese cucumber, chopped finely.
- Place all the ingredients into a bowl and whisk with a fork until they are emulsified. Set aside while you make the salad.
- Place the couscous into a medium sized bowl. Boil some water and then pour 1 1/2 cups over the couscous. Cover and let it sit for 2 minutes or so. Remove the cover and sift with a fork to fluff it up. Pour over the dressing and mix through, then place in the fridge to cool while you prepare the rest of the ingredients.
- Place the onion, capsicum and sweet potato into a roasting dish and toss through a little olive oil to coat. Season well with salt and pepper. Roast for 30 minutes at about 190 degrees celcius until softened and browned a little. Set aside to cool.
- Mix the roasted mixture and rest of the ingredients through the couscous.
- Serve immediately or let it sit in the fridge for a few hours to let the flavours develop.