MOROCCAN COUSCOUS SALAD
Serves: 6, as a side
 
INGREDIENTS
  • 1 cup uncooked couscous
  • ¼ cup raisins
  • 1 tablespoon extra virgin olive oil
  • A pinch of salt and paprika, to taste
  • ½ medium red onion, very thinly sliced
  • 1 medium tomato, finely chopped
  • ½ cucumber, finely chopped
  • 2 tablespoons sliced or chopped olives
  • ⅓ cup pomegranate arils
  • 1 cup flat-leaf parsley, finely chopped
  • A few sprigs of fresh mint, chopped
  • Juice of a lemon (about 2 tablespoons)
  • A handful of toasted pistachios
  • Additional salt, paprika, lemon juice (to taste)
INSTRUCTIONS
  1. Combine the couscous with the raisins, olive oil, salt, and paprika in a medium bowl. Add boiling water to it, about twice the volume of the couscous. Cover the bowl and leave to cook, around 5 minutes. When the couscous is cooked, it should have absorbed all the water. Fluff lightly with a fork to separate the grains.
  2. In a separate salad bowl, combine the onion slices, chopped tomato, cucumber, olives, pomegranate, parsley, and mint with the juice of 1 lemon. Mix well.
  3. Add the cooked couscous to the salad bowl and toss. Sprinkle the toasted pistachios, and adjust the seasoning according to preference. Serve at room temperature or slightly chilled!
Recipe by Sprig & Vine at http://sprigandvine.in/moroccan-couscous-salad/