This is a very quick and easy side dish which livens up plain boiled potatoes with very little effort. Jamie makes this dish to go with his Piri Piri Chicken and that is why I have added it here – the two together are delicious. Jamie doesn’t add olive oil but I find them a little dry without.
This doesn’t take long to throw together but you need to start a couple of hours early in order to marinate the onion. Very tasty – almost a meal on its own but goes with many main dishes too. Traditional Greek salad uses black olives but we prefer green. The measurements are a rough guide – feel free to vary slightly.
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.