Couscous Salad

couscoussalad.jpg

Digg!

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.

RECIPE:

INGREDIENTS:
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

DIRECTIONS:
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.

SERVING:
We had some lovely marinated lamb chops with this on the side.

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