Wednesday, 15 August 2012

Mediterranean Couscous Salad

So I owe you a couscous salad. A recipe for one, that is, not an actual couscous salad (although you'd be very welcome, just give me a call so I know you're coming)! I love this salad. Not just because it's yummy, but because it is one of an elite group of salads that Mr E not only finds acceptable but actually requests! It's a keeper.

This works well as a side dish (as I mentioned in yesterday's recipe for Balsamic and Honey Chicken), but more often than not I make a big batch late on a Sunday evening then we just take little portions for our lunches for the next few days. I like those days. Beats a boring old sandwich any day!

Mediterranean Couscous Salad
Serves 4-6 as a part of a main meal, or 6-8 light lunches on its own

2 cups (about 300g) couscous 
2 cups stock (our favourite is lamb, but any will do... we used chicken here because someone forgot to check if she had lamb stock in the house!)
1/2 cucumber, core removed and finely diced
100g feta, cubed
1/2 red onion, sliced
75g sun dried tomatoes in olive oil, finely chopped (try to keep a tblspn or two of the olive oil)
1 lemon, zest only
1 tblspn olive oil
1) Put the couscous and lemon zest in a large bowl, and cover with the stock. Cover the bowl with cling film and leave to rest for 15 minutes. The first person to notice that I forgot the lemon zest until later gets a prize... oh wait...

2) Heat a griddle pan over a high heat. Toss the red onion in the olive oil and then add the pan, tossing occasionally until they are blistered and softened slightly.

3) When the couscous is finished, remove the clingfilm and still with a FORK. Please don't use a spoon- or if you do, please don't blame me when it's smushy instead of fluffy and awesome.

4) Add all the other ingredients (cucumber, feta, red onion, tomatoes) into the couscous and mix in. If it's a bit dry, add in the reserved olive oil from the sun dried tomatoes. 


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