hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: The Gourmet Garden

26Jul 12

Couscous Salad

Couscous saladAnother Middle-Eastern inspired dish, this couscous salad is a light yet satisfying little treat.  Let the subtle blend of flavours contained in every mouthful transport you in your imagination to the star-filled sky of the Sahara desert or the shores of the Mediterranean sea. (Also try this rice salad with spinach and avocado.)

The recipe itself is deceptively simple. The only thing you need to be careful about is the roasting of the pine nuts – just one second of distraction, and it can all go wrong before you realise what’s happened!  The recipe suggests toasting the nuts in a pan on the stove-top, but alternatively this can be done in the oven.  Just spread them out on a baking sheet lined with parchment, bake at around 190ºc for about 5 minutes, shake the tray, and bake another few minutes until they smell nice and nutty.  You still have to be very careful not to burn them though, so don’t let your guard down!

Couscous Salad
Author: 
Recipe type: Entree
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 180g instant couscous
  • 1tsp minced lemon zest
  • 250ml water
  • 2tbsp fresh lemon juice
  • 1tbsp Champagne vinegar
  • 3tbsp olive oil
  • ¾tsp salt
  • Pinch of pepper
  • 3tbsp pine nuts
  • 1 scallion, white and green parts, thinly sliced diagonally
  • 150g cherry tomatoes, cut in half
  • 2tbsp flat-leaf parsley, chopped
  • 2tbsp fresh mint, chopped
Instructions
  1. Pour the instant couscous into a small baking dish.
  2. Combine the water, lemon juice, vinegar, olive oil, salt and pepper in a small saucepan and bring to the boil.
  3. Pour the liquid over the couscous and stir lightly.
  4. Cover the dish and set aside for 20 minutes.
  5. Heat a small, heavy-bottomed frying pan over low heat.
  6. When the pan is good and hot, add the pine nuts and toast until they start to smell intensely nutty, about 2 or 3 minutes.
  7. Shake the pan frequently while toasting, and be very careful not to burn the nuts, as they will go from perfect to burnt and ruined in a heartbeat.
  8. When they're ready, transfer immediately to a dish to cool.
  9. When the couscous is ready, fluff it up gently with a fork to separate the grains.
  10. Transfer to a serving bowl and toss with the lemon zest and the rest of the ingredients.

 

Tags: , , , , , , , , , ,

One comment

  1. Delish

    Reply

Write your comment

Rate this recipe:  
*