This is the couscous salad that I served with yesterdays African Drumsticks. Couscous is such a versatile carbohydrate and makes for delicious summer salads that are satisfying too. On this occasion I chose to use a recipe from the Leon cookbook, but its very easy to rustle up something with whatever you’ve got in the fridge. Things that work great include torn up fresh herbs, chopped red onion, dried fruit, olives or sun-dried tomatoes. Put in a Tupperware and taken to the beach, it’s a great accompaniment to a whole host of picnic grub, a real signifier of summer.
100g feta cheese
handful of fresh mint and coriander
50g pine nuts
seeds of ½ pomegranate
1 clove garlic
1 tbsp olive oil
juice of ½ large lemon
- Prepare the couscous according to manufacturers instructions and leave to cool in a large bowl.
- Crumble the feta and cut the cucumber into little chunks. Add to the bowl, then add the fresh herbs, roughly torn.
- Lightly toast the pine nut in a little oil in a frying pan, over a low heat, and then scatter these and the pomegranate seeds over the salad.
- Peel and finely chop the garlic. Whisk together with the oil and lemon juice and pour over the salad. Season to taste and serve.
Culinary Know How: FRESHER
Budget: UNDER £3
Kitchen Requirements: FRYING PAN, LARGE BOWL, SMALL BOWL.