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Add a photoThis new recipe as really gotten me out of my cous cous rut. Fresh and tasty. Healthy too!
Ingredientes
- To Prepare the Cous Cous
- 200gr / 7oz. cous cous
- 300ml / 10 fl. oz. hot water from a recently boiled kettle
- 2 x tsp Ras el Hanout
- 30gr / 1 oz. unsalted butter
- A pinch of salt
- For the Roast Vegetables
- 2 x courgettes (zucchini) chopped into bite sized chunks
- 2 x red onions chopped into thin rings
- 4 x large cloves of garlic
- Some black pepper
- 2 x tbsp olive oil
- Salt to taste
- For the Salad
- 150gr / 1.7oz. dried apricots, chopped finely
- 4 x spring onions (scallions) chopped finely
- A large handful of each, chives, flat leaved parsley and mint leaves chopped finely
- A little salt
- For the Dressing
- 1 x lemon, juiced and zested
- 1 x tbsp honey
- To Finish
- 150gr / 5 oz. of toasted almonds
- 50gr / 1.7oz. Feta cheese
- A drizzle of pomegranate concentrate, about 2 or 3 teaspoons worth (optional).
Direcciones
- 1. Pre-heat the oven to 200°C / 400°F.
- 2. Place the courgette (zucchini), red onion, and garlic cloves (unpeeled) in a roasting tray and drizzle over the olive oil, mix through roughly with a spoon or your hands to coat the vegetables in the oil. Place them in the oven for about 20 minutes or until they are slightly browned and cooked through. You want the courgette (zucchini) to retain structure and not go too mushy. This is the reason that the onions need to be chopped thinly so that everything cooks to the stage you want it. The cooking time will depend on your oven, so check after 15 minutes, but don’t be surprised if it takes a bit longer than 20.
- 3. Place the cous cous in a heat proof bowl. Measure your ras el hanout into a heat proof measuring jug and pour in the hot water, mix the spice through the water and then pour over the cous cous. Cover the bowl with cling film and leave for 15 minutes. The cous cous will soak up the liquid, and the flavour. When it is ready, remove the cling, add the salt and while it is still warm, break the butter into small pieces into the bowl. Then with a fork, separate the grains of cous cous, forking the butter through to melt it. The butter will coat the cous cous lightly and give it a really creamy texture.
- 4. To toast the almonds, put a non-stick frying pan on a medium heat put the almonds in the pan until they are brown, turning to get as much toasting as possible. Be careful as this can happen all of a sudden. When ready, set them aside.
- 5. Mix the lemon juice, zest and honey together in a bowl and set aside.
- 6. Place the chives, mint, parsley, spring onions (scallions) and apricots into your serving bowl.
- 7. When your roast vegetables are ready, remove the garlic cloves and squeeze out the contents into the roast vegetables. Add some salt and pepper and mix through, then tip your vegetables carefully into the serving bowl with the other salad ingredients, the lemon and honey dressing, and add also the cous cous. Mix everything together, actually this is more of a light tossing together. This can be done when the vegetables are still hot, the heat helps to release flavour in the herbs and onion.
- 8. Check the salad for seasoning. Crumble the feta and sprinkle it over, sprinkle also the almonds over your salad and drizzle the pomegranate concentrate.
- 9. This salad should be served at room temperature, it keeps very well and can be eaten for a couple of days afterwards.
- Tips and Variations
- • I like to serve this cous cous with roast chicken or with some baked fish.
- • Add some finely chopped little gem lettuce to your cous cous if you want a lighter more salad style version.
- • You can easily make this cous cous salad in advance as it keeps quite well and should be served at room temperature. In this case, you may just want to hold off adding the ‘finishing’ ingredients until you are ready to serve.
- • Ras el Hanout is a Moroccan spice mix which you can find at good supermarkets and deli’s. You can also make it yourself!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 63 | 43% |
| Total Fat 7.09g | 9% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 62mg | 3% |
| Potassium 473mg | 14% |
| Total Carbs 20.58g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 13.45g | 9% |
| Protein 2.77g | 4% |
