FRAGRANT COUSCOUS
Pearl couscous, also called Israeli couscous, is a small, round toasted pasta made from semolina that has a chewy texture and is used like rice or pasta in salads, sides and stews. It works as such a great way to give body to a salad or side, as the couscous is the perfect vehicle for all the fragrant spices, herbs and punchy additions. The pomegranate offers a tart burst of refreshment, the sultanas some sweetness, and the oily vibrant dressing to help tie it all together.
Serve up as a side to the following dishes…
FRAGRANT COUSCOUS
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FRAGRANT COUSCOUS 〰️
Time: 20 minutes
Serves: 4-6
400gm pearl couscous
5 stands saffron (optional)
1 ltr chicken or veg stock
2 shallot, thinly sliced
1 orange
200gm sultanas
1 bunch parsley, leaves, chopped
1 bunch coriander, leaves, chopped
1 bunch mint, leaves
1 pomegranate
1 lemon
1/4 cup EVOO
Salt, to taste
2 tbl sp sumac
1 tbl gr cinnamon
1 tbl gr coriander
*feel free to granish with my sumac pickled red onion as a great crunchy topper.
Break down saffron threads and pop in pot with stock. Bring to boil and then add pearl couscous and cook for 10 minutes on a simmer.
In bowl add shallot, sultanas, parsley, coriander and whole mint leaves. Zest orange in, before removing skin and segmenting the orange. Chop segments into pieces and add in, as well as squeezing the orange carcass over the salad to get all of its juice.
To remove seeds from pomegranate, cut in half and using the back of a heavy knife, whack the seeds out by banging the thick skin of the pomegranate.
Finish salad with lemon juice, EVOO, salt, sumac, gr coriander and gr cinnamon. Once couscous is cooked, add in and mix everything through before serving.