The Dish | Couscous Salad

This versatile dish is just as good eaten at room temperature as it is warm. Make it your main course by adding a protein like chicken or fish. Check out more salad ideas @saladsaresuperawesome on Instagram.

Serves 4

  • 2 cups giant couscous (I substituted with Trader Joe’s Harvest Grains Blend)
  • 2 1/2 cups vegetable stock
  • Salt and black pepper
  • 2 lemons
  • 1 tbsp olive oil
  • 1/2 cup of golden (or normal) raisins 
  • 1 tsp cumin seeds, toasted and ground in a mortar
  • 1/4  cup flaked almonds, toasted
  • ⅓ cup dill leaves, roughly chopped
  • ⅓ cup basil leaves, roughly torn 
  • A handful of pomegranate seeds for salad topping

For the parsley oil:

  • 3/4 cup parsley leaves
  • ½ cup olive oil
  • 1 garlic clove, peeled
  • Prepare the couscous:
    • Put the couscous in a medium saucepan for which you have a lid, and dry toast, stirring occasionally, over a medium-high heat until some of the pearls begin to color – about four minutes.
    • Add the stock and a half-teaspoon of salt, bring to a boil, then cover and turn the heat to low.
    • Cook for 10 minutes, until all the liquid is absorbed, then turn off the heat and leave the couscous to sit, covered, for 10 minutes more.
  • Prep the lemons:
    • Meanwhile, finely grate the lemon peel into a small bowl – you should have two teaspoons of zest.
    • Using a small, sharp knife, trim the top and tail off the zested lemon, then cut away the skin and pith. Release the lemon segments by cutting between the membranes, then cut each segment into rough chunks and add to the zest bowl with any remaining juice squeezed from what’s left of the lemon – you need about a teaspoon.
  • After the couscous has rested, stir in the lemon mix and the olive oil.
  • Make the parsley oil: Put all the ingredients for the parsley oil in a blender with an eighth of a teaspoon of salt and blend until smooth.
  • Put the raisins in a bowl, cover with about 1 cup boiling water, leave to soak for five minutes, then drain.
  • Mix the raisins, cumin, almonds, herbs, a quarter-teaspoon of salt and a good grind of black pepper into the couscous.
  • Plate the couscous and spoon the parsley oil on top along with pomegranate seeds.

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