Couscous Salad
Author: Serena Langley
Recipe type: Entree
Prep time:
Total time:
Serves: 4
- 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
- Pour the instant couscous into a small baking dish.
- Combine the water, lemon juice, vinegar, olive oil, salt and pepper in a small saucepan and bring to the boil.
- Pour the liquid over the couscous and stir lightly.
- Cover the dish and set aside for 20 minutes.
- Heat a small, heavy-bottomed frying pan over low heat.
- 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.
- 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.
- When they're ready, transfer immediately to a dish to cool.
- When the couscous is ready, fluff it up gently with a fork to separate the grains.
- Transfer to a serving bowl and toss with the lemon zest and the rest of the ingredients.
Recipe by The Gourmet Garden at http://recipes.hellomagazine.com/vegetarian/2012/07/26/couscous-salad/
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