Citrus couscous salad from Mandranova

Citrus couscous salad from Mandranova

By
From
Sicily
Serves
6–8

This recipe is based on one from Silvia Di Vincenzo from the beautiful agriturismo Mandranova on an olive tree estate near Agrigento. We went to stay there during one of our tours of the island and it happened to be just after the olives were pressed. At Mandranova, the oil is everything and rightly so. When we were there, Silvia’s husband Giuseppe had just produced the new oil of the year – it was bright green and fruity with a full-bodied intensity and the flavour of newly-mown grass and tomatoes, thanks to the large green Nocellara olives used to make it. Silvia loves to use her homemade oil in her cooking, and each one imparts a different flavour to the dish.

Ingredients

Quantity Ingredient
5 spring onions, roughly chopped into 1 cm lengths
150g wheat or maize couscous
50g flaked almonds
50g pine nuts
50g stoned green olives, roughly chopped
150g leaves, roughly chopped, such as basil, parsley, rocket , celery and coriander

For the dressing

Quantity Ingredient
5 tablespoons fruity extra-virgin olive oil
1 lemon, juiced
1 orange, juiced
1 teaspoon runny honey
salt
freshly ground black pepper

Method

  1. Preheat the oven 200°C.
  2. Soak the spring onions in cold water for 15 minutes to reduce the strength. Soak the couscous in hot water or stock according to the packet instructions. Put the nuts on a baking tray and brown in the oven for 5–7 minutes. When golden tip onto a plate to cool.
  3. To make the dressing, stir the ingredients together in a small bowl, seasoning to taste.
  4. Fluff up the couscous with a fork, fold in the remaining ingredients and the dressing. Adjust the seasoning as necessary and serve at room temperature.
Tags:
Italy
Italian
Sicily
Sicilian
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