Couscous salad

Couscous salad

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Couscous is a borrowed North African staple that sometimes appears in Egyptian cuisine as a dessert and sometimes as a salad. For this salad, we have used a lot of herbs and nuts, while the cinnamon and raisins give it a slight sweetness.

Ingredients

Quantity Ingredient
500g couscous
2 tablespoons raisins
1 carrot, finely diced
50g almonds
2 tablespoons fresh parsley, chopped
2 tablespoons pistachios, chopped
50g fresh coriander, chopped
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 tablespoon pomegranate molasses
1/2 pomegranate, seeded, to garnish
salt

Method

  1. Prepare the couscous by placing in a large bowl and slowly covering with 500 ml boiling water. Let it stand for 10 minutes until the water is absorbed, then fluff up with a fork.
  2. Soak the raisins in lukewarm water for 15 minutes until softened, then drain.
  3. Boil the carrot in salted water for about 5 minutes until slightly softened.
  4. Toast the almonds by placing in a dry frying pan over a medium heat and stirring for 2 to 3 minutes until they turn golden brown.
  5. Add the chopped parsley and pistachios to the couscous and rub in well until it gets a green colour. Add the raisins, carrot, chopped coriander, toasted almonds, sugar, cinnamon and salt to taste and stir well. Add the pomegranate molasses and combine the mixture.
  6. Garnish with the pomegranate seeds.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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