Giant couscous salad

• For the dressing:
• 1 garlic clove, peeled
• 1 tsp sea salt
• 3 tbsp. olive oil
• 1 tbsp. honey  
• 1 tsp cinnamon
• 1 tsp smoked paprika
• 1 lemon, juice only
• For the couscous salad:
• 2 large red bell peppers (or ½ jar of roasted red peppers, drained and roughly chopped)
• 1 tbsp. olive oil
• 120g (4 oz.) whole-wheat giant (Israeli) couscous
• ½ tsp sea salt
• 40g (¼ cup) sultanas or raisins
• 100g (3 oz.) lettuce leaves, shredded
• 200g (6 oz.) cherry tomatoes, halved
• 100g (3 oz.) cucumber, diced
• ½ bunch flat parsley, finely chopped
• ½ bunch fresh dill, finely chopped
• ½ bunch fresh mint, leaves stripped and finely chopped
• 80g (2½ oz.) feta cheese, crumbled or diced
• 30g (1 oz.) almond flakes, toasted
• salt and freshly ground black pepper

METHOD

1. If you’re going to make your own roasted peppers, preheat the grill to its highest setting. Prepare a plastic bag large enough to fit the peppers.

2. Place the peppers on a roasting tray lined with foil. Place them as high as possible under the grill and roast for about 5 minutes on each side, turning with tongs, until the skin is charred and blistered all over. Remove them from the grill and put in the plastic bag to sweat, for 30 minutes.

3. In the meantime prepare the dressing: crush the garlic with the salt in pestle and mortar. Transfer to a bowl (unless your mortar is very large), add the other ingredients and whisk into emulsion.

4. Take the peppers out of the bag onto a wooden board. Remove the core and seeds, and peel the skin off; it’s a very messy job. Cut the skinned peppers into large strips and place in a large mixing bowl.

5. Heat the olive oil in a large pan. Add the couscous and toast, stirring for 5 minutes. Add the sultanas, salt and pour in a cup of water. Bring to the boil, turn the heat to low and simmer covered for about 10 minutes until all the liquid is absorbed.

6. Meanwhile add the lettuce, tomatoes, cucumber and herbs to the bowl with the peppers. When the couscous is cooked, add it to the bowl. Pour over the dressing and mix well.

7. Add the feta and almond flakes and toss gently with the salad – adding them at the last minute keeps them from discolouring too much from the dressing though it doesn’t affect the taste. Taste for seasoning and add more salt if necessary, and some black pepper.

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See also

chicken couscous salad

roasted pepper salad

bulgur wheat and chorizo salad