Arnold
Lara MDelicious Cous Cous Salad Recipe
May 4th 2006 03:06
I have a distinct memory of being at a neighbours house for a dinner party when I was young and I overheard the adults mention that they were about to cook the couscous. I was horrified as I had read in a book about the rainforest that a couscous is a kind of cute, furry native possum. I asked if that was indeed what they were cooking, and the adults replied (in that cruel way that adults always tease children) that it certainly was. It wasn’t until much later that I discovered the truth.
Of course, the most fantastic thing about couscous is that it really only takes a few minutes to cook. I even cheat by simply boiling hot water and then pouring it over the couscous in a sauce pan. This recipe is a guaranteed hit. We first had it at a family friend’s place in Manchester and just had to get the recipe. It’s great for picnics and family functions because it’s served cold and easy to transport.
Ingredients:
Salad
275g cous cous
Eggplant
Fetta
Pumpkin
Onion
Kalamata olives
Lettuce
Baby spinach
Rocket
Butter
Dressing
110ml Olive oil
1 Tablespoon of cayenne pepper
2 tablespoons of cumin
2 tablespoons of tomato puree
4 tables spoons of lime juice
Method
Salad: Roughly chop the eggplant, pumpkin and onion and roast them in the oven on 180 degrees Celsius. Cook the couscous in hot water and stir in a knob of butter. Toss all the other ingredients into a large bowl with the cous cous.
Dressing: Place all the ingredients in a small glass jar and shake vigorously. Pour and stir into the salad liberally.
The man on the left thinks about eating the cuddly cus-cus
Of course, the most fantastic thing about couscous is that it really only takes a few minutes to cook. I even cheat by simply boiling hot water and then pouring it over the couscous in a sauce pan. This recipe is a guaranteed hit. We first had it at a family friend’s place in Manchester and just had to get the recipe. It’s great for picnics and family functions because it’s served cold and easy to transport.
Ingredients:
Salad
275g cous cous
Eggplant
Fetta
Pumpkin
Kalamata olives
Lettuce
Baby spinach
Rocket
Butter
Dressing
110ml Olive oil
1 Tablespoon of cayenne pepper
2 tablespoons of cumin
2 tablespoons of tomato puree
4 tables spoons of lime juice
Method
Salad: Roughly chop the eggplant, pumpkin and onion and roast them in the oven on 180 degrees Celsius. Cook the couscous in hot water and stir in a knob of butter. Toss all the other ingredients into a large bowl with the cous cous.
Dressing: Place all the ingredients in a small glass jar and shake vigorously. Pour and stir into the salad liberally.
| 48 |
| Vote |
Subscribe to this blog
Comment by Luke
Book Club
Old Movies
Cane Toad Warrior
What is couscous though? Is it like rice? It looks like rice.
PS. I think that recipe would be better without onion.
Comment by Shani
I think couscous is a kind of grain, finely ground up.