This is quite a summery dish but we tend to have it all year round – we love it sliced roasted harissa lamb and pitta breads. don’t worry if you do not have everything – just put in what you have – it will still be tasty. The key is to make sure you have tasty stock to make the stock for the couscous – I use Marigold Bouillon Powder – endorsed by Delia herself and better than any others I have tried. They also do gluten-free stock which has been useful when a gluten intolerant friend comes for dinner.
Back to the couscous salad – great with grilled chicken, slow roast lamb or simply on its own.
Colourful Summer Couscous Salad
Ingredients:
- 250g couscous
- 250ml vegetable stock
- juice 1 lemon
- 1 garlic clove
- quarter of a cucumber
- 1 or 2 medium tomatoes
- handful pine nuts (50g)
- 100g feta cheese
- 1 red onion
- 2 tbsp olive oil
- fresh parsley
- salt and black pepper
Directions:
-
- First boil the kettle and measure out the stock. Pour into the couscous, stir once then cover with lid or plate. Leave for 10 minutes then remove the lid to allow it to cool. It needs to be completely cool before you add the other ingredients.
- While that rests heat a little oil in a pan over a low heat and toast the pine nuts till they are slightly golden.
- Once the couscous is cool, use a fork to fluff the grains up.
- Simple dice your tomatoes, cucumber, red onion: crush the garlic, squeeze the lemon juice and add to the couscous with the pine nuts. Crumble the feta in and sprinkle some chopped parsley. Pour in the olive oil, stir again and serve.
- This will keep for a day or two in a sealed container.
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