Prep 10 mins
Cook 15 mins
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.
- 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.
The best one yet!!!
*Made for Australia/NZ Swap #50* I also only used 1 cup of Craisins, which was plenty-- any more would have been too sweet. Made the rest as directed. Very nice salad, served with salmon burgers. Nice crisp sensation ! Thanks for posting, Kathy.
I scaled this back for 4 serves (which was plenty for 3 of us as our only side and still a little left over). I only used 2 teaspoons of oil in the cooked couscous and that was plenty to separate it and then stir int he rest of the ingredients as per recipe, though I did use parsley instead of coriander/cilantro as we don't really care for the taste of it and the lemon added a really refreshing taste. Thank you Kiwi Kathy, made for Aussie/Kiwi Recipe Swap #66 July 2012.