Israeli Cous Cous Salad
Salads are for summer nights; hot, dry summer nights. Just kidding! Us Sydney residents are holding on to faint memories of balmy evenings as we go into our NINTH day in a row of thunderstorms with many, many more in the forecast. This colourful Israeli Cous Cous salad was a brilliant contrast to the grumpy grey sky outside.
I N G R E D I E N T S
2 cups / Israeli pearl cous cous
1 cup / orange juice
1/4 / butternut pumpkin
2 tbsp / olive oil
4 tsp / cumin
75 grams / hazelnuts
1 cob / sweet corn (or 1/2 cup frozen)
4 or 5 stalks / asparagus
1 / zucchini
3 sticks / celery
2 / shallots
75 grams / cranberries
75 grams / raisins
2 / fresh figs
100 grams / feta cheese
3 stalks / parsley
3 tsp / ground sage leaves
1/4 cup / olive oil
1/4 cup / orange juice
the juice & zest of 1/2 a lemon
1 tsp / red wine vinegar
s a l t & p e p p e r
M E T H O D
1. Follow the preparation instructions on the cous cous packet but replace a cup of water with orange juice.
2. Cut pumpkin into small cubes and place on a baking tray.
3. Drizzle with 1 tbsp of the olive oil and sprinkle with cumin. Bake at 180 degrees c until soft.
4. On another baking tray, place the hazelnuts and place in the oven until toasted.
5. Boil the corn and slice off cob or defrost frozen corn.
6. Cut the zucchini into slices and the slices into quarters.
7. Cut the asparagus into roughly 3cm segments.
8. Put the remaining 1 tbsp of olive oil into a fry pan and fry the zucchini and asparagus.
9. Chop the celery, figs and shallots into small pieces.
10. Roughly chop the parsley.
11. Place the all of the prepared ingredients as well as the cranberries and raisins into the salad bowl.
12. Crumble feta cheese over the salad.
13. Toss the salad to mix all of the ingredients.
14. In a small bowl mix together all of the ingredients for the vinaigrette.
15. Pour the vinaigrette over the salad.
** Tip - save some hazelnuts, feta cheese and a halved fig for the top of the salad