I whipped this up to get rid of some dead weight in my cupboards and fridge. It was very refreshing and delicious. Seeing as the sun was also shining, I fired up the useless BBQ I have and made some nice lamb chops to go with it.
1 cup cous cous
2 tomatoes (seeded and chopped)
4-5 radishes (diced)
1/2 cucumber (peeled, seeded and diced)
1 tablespoon fresh dill (chopped)
1 tablespoon fresh coriander (chopped)
1 tablespoon fresh flat leaf parsley (chopped)
1 yellow capsicum (chopped)
2 tablespoons pine nuts (dry toasted)
2 tablespoons currants (pre-soaked in boiling water)
10-12 black kalamata olives (pitted)
1/2 red onion (finely chopped)
3 tablespoons olive oil
1/2 lemon (juice of)
1/2 teaspoon cumin powder
1 tablespoon white wine vinegar
To make the dressing, combine the olive oil, lemon juice, cumin and vinegar. Mix well and set aside.
To prepare the cous cous. Pour over 1 cup hot water, cover and set aside for 20 minutes. Uncover, stir with a fork and leave to cool.
Combine all the other ingredients together with the cous cous once cooled and then stir in the dressing.
We had some lovely marinated lamb chops with this on the side.