Giant couscous salad with pinenuts, lemon zest and pomegranate
Moghrabieh -they swell to double the size so judge accordingly to how much you want as a finished salad
chicken stock (use vegetarian if you prefer)
toasted pinenuts
a lemon; zested and then juiced
pomegranate seeds
spanish onion
red chilli
mint
parsley
Extra virgin olive oil
S+P
Add the giant couscous to enough stock to cover and gently simmer until it is just cooked, a little al dente as the Italians would say is ideal
Drain and while still warm dress with 1/3 lemon juice to 2/3 EVOO, salt and pepper and the roughly chopped herbs
Add all the other ingredients and toss together, taste for extra lemon juice and serve at room temperature
Perfect for a balmy evening like last night.
No comments:
Post a Comment