Uforic Food Cafe Torquay

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Dinner party part 2: Cous Cous salad

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One of the many dishes I whipped up on Saturday night was this cous cous salad. And while it looked and tasted yummy – the leftovers have also served us very well for lunches over the past few days, topped with the leftover barbecued marinated  lamb backstrap.

Cheers!!!
Cous Cous Salad 
  • 1 cup of chicken stock
  • 1 cup of couscous
  • 2 tsp olive oil
  • 1 red onion, halved and finely diced
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground turmeric
  • 2 large  ripe tomatoes, finely diced
  • 1 x 400g can chickpeas, rinsed, drained
  • 1 handful of chopped fresh coriander
  • The juice of half a lemon
  • freshly ground black pepper
  • Method

    Place the stock in a medium saucepan and bring to the boil. Remove the saucepan from the heat and add the cous cous to the hot liquid. Stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff the cous cous with a fork to separate the grains.

    Heat the oil in a non-stick frying pan over medium heat. Add the onion with a little salt and cook, stirring, until onion softens. Add the garlic, cumin, cinnamon and turmeric and cook  for 30 seconds or until fragrant. Add the tomato and chickpeas and cook until heated through. Remove from heat.

    Add onion mixture, coriander and lemon juice to the couscous and toss gently to combine. Taste and season with pepper.

     The lamb backstrap is awesome with this as a side dish – or for a really yummy, healthy lunch.

    Tomorrow I’ll be sharing my beef shazlick marinade. Simple, fast and tasty.

    Be Inspired~

    Lisa

     

     

    Comments

    comments

    3 comments on “Dinner party part 2: Cous Cous salad
    1. Oh how I loved the couscous 🙂
      Thank you so much for the lovely food, I simply adore your cooking, especially your help every time I call when I’m stuck cooking or in the supermarket needed help with ideas!

      Ruza

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