Michael's Great Cous Cous Salad
Ready In: 30 mins
Serves: 8
Ingredients
Salad
- 250 g couscous (packet in supermarket)
- 500 ml chicken stock
- 2 tablespoons olive oil
- 1 small Spanish onion, finely chopped
- 1 garlic clove, crushed
- 1 large fresh red chili, seeds removed, finely sliced
- 75 g pistachios, shelled and roughly chopped
- 50 g currants
- 1⁄2 fine grated a lemon, rind of
- 1⁄2 finely grated an orange, rind of
- 1 quarter preserved lemon, washed well, use rind only, finely chopped
- 8 large mint leaves, finely chopped
Dressing
- 6 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
Directions
- Heat 1 tablespoon of olive oil in frying pan and cook onions, garlic and chilli over medium heat until soft (4 mins) . Add pistachios, currants, lemon and orange rind, preserved lemoon and mint and cook for another minute. Remove from heat and set aside.
- Put cous cous in large bowl. Bring stock to the boil and pour over cous cous, occasionally stirring with a fork so it doesn't stick together in lumps. When almost cool, fork in 1 tablespoon of olive oil.
- When ready to serve combine all ingredients and fork through the dressing.
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