Quick and easy
“A staple food prepared in North Africa, traditionally steamed and served with meat or vegetables.”
I learnt a different couscous version by cafe owners who came from Turkey, way back when I used to live in Perth. This version to me is very light and refreshing for summer.
You will need:
1 mug of couscous
1 packet of haloumi cheese
A handful of pine nuts
2 packets of beans
A packet of smoked salmon
2 garlic clove
1 chicken stock cube
1-2 teaspoons of blended chilli
1 pomegranate fruit
1-2 tablespoon of olive oil
For your mise-en-place, slice thinly pieces of smoked salmon, chop and fry a few garlic, haloumi cheese and pine nuts. String two packets of beans and blanch it in boiling water till tender.
Prepare the couscous, by placing the dried couscous and chicken stock in a large bowl and covering with boiling water so that all couscous is covered. Cover with a clean dry tea towel or tin foil to allow the steam to cook the couscous. After 10 minutes fork through to loosen the grains.
When the couscous is cool, drizzle olive oil and to give your couscous salad a picante kick, you can add fresh blended chilli paste. Add all your other ingredients in and with a fork remove pomegranate seeds from fruit and lastly squeeze fresh lemon juice over your couscous salad.