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Jewelled Couscous Salad

This is THE most divine salad and actually tastes better the next day! That being said, compile it just before serving when everything is still crunchy - it is SUBLIME!

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Serves 4-6

INGREDIENTS

  • 500 ml (2 cups) water
  • 185g (1 cup) couscous
  • 40g butter
  • 1 tablespoon honey
  • 2 carrots, diced
  • 1 stick celery, diced
  • 2 Lebanese cucumbers, diced
  • 1 tablespoon cumin seeds, toasted and crushed
  • 75g (1/2 cup) currants
  • 70g (1/2 cup) pistachios
  • 60g (1/2 cup) slivered almonds, toasted
  • Zest and juice of 1 lemon
  • Zest of 1 orange
  • 1/2 cup coriander leaves
  • 1/2 cup mint leaves
  • Sea salt and freshly ground pepper to taste

DRESSING

  • 250g (1 cup) Greek yoghurt
  • Handfuls of finely chopped mint leaves

METHOD

  • First measure out all your ingredients ready to assemble the salad.
  • Heat the butter in a frying pan until melted, add the honey and cook the carrots over a medium heat until softened. Season well with salt and pepper.
  • To cook the couscous, heat 2 cups of water in a medium saucepan until boiling. Remove from heat and add the couscous. Stir and allow to stand for a few minutes until the couscous absorbs all the liquid, then fluff with a fork.
  • As texture is key, combine all ingredients just before serving so the salad doesn't get soggy and maintains its riot of textures.
  • Combine the yoghurt and mint leaves to make the dressing and serve on the side to splash on the couscous.

If you can find pomegranate seeds, throw them in for extra crunch and colour.

Recipe by: Matt Preston
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