I adore Middle Eastern food and this summer couscous salad is regular of mine. Using the larger couscous, called either pearl or Israeli couscous, it makes a gorgeous addition to a summer spread at a BBQ or as a midweek meal. Lightly toast the couscous and toss with loads of fresh herbs, and then top with the protein of your choice. We adore it with panfried haloumi or lamb. Be sure to use a good quality vegetable stock. For a homemade powdered stock option, please see my recipe here.
This salad does travels well, I often take it for an office lunch or to friends for BBQs and pot luck dinners. It would also make a lovely addition to a summer picnic. Bulk it up with toasted nuts tossed through if you like.
Ingredients
- 1 cup israeli, or pearl couscous
- 1 tbsp olive oil
- 2 tsp powdered vegetable stock
- 2 cups water
- Juice of one lemon
- 1 x handful of mint, finely chopped
- 1 x handful of parsley, finely chopped
- 1 x spring onion, finely sliced
- 1 x preserved lemon, flesh removed and rind finely chopped
- 1 x pomegranate, seeds removed
- Salt and pepper
Instructions
Heat the olive oil on a medium heat in a large wide pan and add the couscous. Lightly toast the couscous until they're golden brown. Add the vegetable stock and water, turn the heat down, cover and simmer on a very low heat until the water has evaporated. Tip the couscous into the serving bowl and squeeze the lemon juice over. Lightly fluff the couscous and set aside to cool. Once cool, add the mint, parsley, spring onion and preserved lemon. Mix through gently and top with the pomegranate seeds.
