Recipe by Kiwi Kathy
This is a delicious and colourful salad which is quick and easy to make. Keeps well if it lasts that long. I only used 1 cup of dried craisins and as I didn't have a full cup of them I topped it up with dried currants. I also only used 1/3 cup of pine nuts as that was all I had, and also they are very expensive, so using a whole cup seems a bit extravagant. However I submit the recipe in it's original form.
- 1 cup israeli couscous
- 2 cups vegetable stock
- 4 tablespoons olive oil, divided
- 2 cups dried cranberries
- 1 cup pine nuts
- 1⁄2 cup spring onion, white parts only, chopped
- 1⁄2 red onion, medium sized and finely chopped
- 1⁄2 cup cilantro, chopped
- 1 teaspoon lemon zest
- 1 shallot, minced
- 1⁄2 lemon
Directions See How It's Made
- Heat 1 tbsp olive oil over a medium heta in a heavy bottomed saucepan.
- Add the Israeli couscous and stir about 1 minute or until the couscous is lightly browned.
- Stir in 2 cups of stock, cover with lid, reduce heat to low and simmer for about 15 minutes or until the couscous has absorbed most of the liquid and is al dente.
- Drain in a colander, but do not rinse. Leave to cool.
- Once cool stir in the remaining3 tbsps olive oil to coast and separate the grains.
- Combine the couscous with the cranberries, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots.
- Spritz with lemon juice and adjust with salt to taste.