Food Blog | Cooking Blog
The perfect way to brighten up a colourless or bland meal, this couscous salad is a foolproof and speedy recipe that is a sure fired way to impress your dinner guests. It is a real cheat, whilst you have got to be willing to do a fair bit of chopping, once that is done all that is required is tossing everything together in a simple lemon dressing, yet people seem to walk away thinking it must have taken you absolutely hours. I always find that ignorance is bliss, and you needn't correct such misconceptions... It is all about the blend of colour. It looks great on a plate, and people will always opt for it in favour of your bog standard hodgepodge of monotonous salad leaves. It also keeps incredibly well, so can be a great thing to throw together on a Sunday afternoon in bulk and keep in a tupperware to do your work lunches throughout the week. If it starts to dry up, just add a little more olive oil with some white wine vinegar, the couscous soaks it all up and just continues to get more and more delicious. Equally, you can carry on adding fresh vegetables as the week progresses - it is a real winner for using up whatever is fresh in your fridge, and can pretty much accommodate any combination of flavours. It can be a meal in itself, a bed for a main, a starter, hell it can be a pudding. I like to throw prawns in there to spice up a leftover lunch. Easy, fast, cheap and healthy, without butternut squash roasting or anything else tedious. What more do you want to brighten up your dreary October my tartlets?
1. Lightly toast the pine kernels and blanched almonds (for no more than 90 seconds on each side, over a medium-low heat). Tip them onto a side plate lined with kitchen roll to cool, so that any of the oils emitted during cooking are absorbed.
2. Remove all of the seeds from the peppers and tomatoes and chop finely, so that each morsel is no more than 10 mm thick. Chop the cucumber, dice the red onions and slice the spring onions into thin discs. Throw into a mixing bowl along with the grated carrots and pomegranate seeds. When the nuts have cooled, add these to the vegetable mixture.
3. In a large bowl or saucepan, begin cooking the couscous. Use a wooden spoon to mix in 500 ml chicken or vegetable stock, incorporating a further 250 ml once this has been absorbed. Cover with cling film or a lid and set aside for 10 minutes.
4. Mix the couscous again and pour a good glug of olive oil to keep it from sticking into clumps. Set it aside to cool down to almost room temperature (15-20 minutes, depending on how warm you want it to be).
5. Prepare a salad dressing by combining the lemon juice with extra virgin olive oil (or use rapeseed oil for a more fragrant flavour) a teaspoon of rock salt and a generous grind of black pepper. I like to add a dash of dijon mustard and a teaspoon of honey but go for whatever takes your fancy. Combine all of the ingredients, sprinkling over the crumbled feta and fresh herbs and cover with dressing, tossing it for a good few minutes to ensure an even coating. Bon appetite!
Food Blog: Original Recipes & Restaurant Reviews
“One cannot think well, love well, sleep well, if one has not dined well.” - Virginia Woolf
Queen of Tarts
A food blog to bring you healthy, deliciously gourmet recipes and honest restaurant reviews from a thoroughly committed foodie / food critic!
Queen of tarts: archives