Recipe - CousCous Salad

Serves eight as a side dish (if it’s the only side dish).

Ingredients

Vegetables

You really can choose 4 vegetables that complement each other. Today I used

·         Mushrooms

·         Green Capsicum

·         Pumpkin

·         Eggplant

o   You could also use chickpeas and/or Spanish onion but I’d still keep it to 4 so there’s not too much going on

·         4 cloves garlic

·         1 tbsp. fresh ginger

·         1 tbsp. cumin seeds

·         Salt and pepper

·         5 tbsp. olive oil

·         1 cup quick-cooking couscous

·         1¼ cups boiling stock

·         70g Pinenuts

·         ¼ cup raisins

·         1¼ cups boiling chicken or vegetable stock

·         Juice of 1 lime and half a lemon

·         ½ a bunch flat-leaf parsley , chopped

·         ½ a bunch flat-leaf coriander, chopped

Method

1.     Preheat oven to 200 degrees

2.     Dice all the vegetables into small pieces

3.     Place the garlic, fresh ginger, cumin seeds, Salt and pepper; and olive oil into a food processor and blend

4.     Mix the marinade through the vegetables, spread them across a baking tray then bake for approx. 30 mins – longer if needed

5.     Meanwhile, mix the couscous with the raisins in a bowl and pour over the boiling stock. COVER with a dish towel, plate or plastic wrap to seal in the steam and let sit for 5 minutes.

6.     FLUFF the couscous with a fork to separate the grains.

7.     Dry roast the pinenuts and stir them through the cous cous

8.     When vegetables are cooked, stir them through the cooked vegetables

9.     Just before serving (or can do 2-3 hours before) stir through the herbs and lime/lemon juice

This recipe can be prepared the day before