Couscous Salad

Under

 15 minutes 
to prepare

Under

 15 minutes 
to cook

Serves

 4 

What you'll need

Ingredients

  • 1 cup of Couscous
  • ½ green zucchini (thinly sliced)
  • 1 eggplant (thinly sliced)
  • ½ red capsicum (cut into chunky pieces)
  • ½ yellow capsicum (cut into chunky pieces)
  • 2 spring onions (thinly sliced)
  • 5 cherry tomatoes (cut in halves)
  • ½ a cucumber (peeled and diced into small pieces)
  • 3 tbsp feta cheese (broken into small pieces)
  • ¼ cup fresh basil (chopped)
  • 1 tbsp of fresh thyme (Zaatar)
  • ¼ pomelo (peeled and chopped)
  • Juice and zest of a lemon
  • 4 tbsp of olive oil
  • 5 pieces cajun nuts (crushed)
  • 2 cloves of garlic (chopped)

Equipment

  • large bowl
  • cling film
  • large frying pan
  • fork
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Instructions

  • In a large bowl, put the couscous, 2 tbsp of olive oil, pinch of salt, pepper and zest of a lemon. Cover the bowl with hot water, just enough to cover the couscous. Cover the bowl with cling film and leave it for 10 minutes.
  • Wash and cut all vegetables (except for the cucumber and spring onion) into thin slices. Put the vegetables into another large mixing bowl. Then add 2 tbsp of olive oil, chopped garlic, thyme (Zaatar) and keep it for 20 minutes. -Heat a large frying pan, and then add the chopped vegetables. Keep grilling the vegetables until they become golden brown. Allow them to cool down, and then cut them into medium, bite-sized pieces.
  • Now that everything is ready, remove the cling film from the couscous, then use a fork to fluff the couscous so it separates.
  • Add the grilled vegetables to the couscous, along with the chopped spring onions and diced cucumber.
  • Finally, sprinkle the couscous with feta cheese, dry plumbs, pommel and roasted cajun nuts. Add salt and lemon juice to taste, and sprinkle it with basil.

Chef Note: You can use any herbs and dried fruits like mint, rosemary, dried apricots or raisins. Haloumi cheese can be used instead of the Feta cheese.