Warm Green Couscous Salad

By Sheridan 17 March, 2020

This simple tasty Middle Eastern-style stir-fry can be eaten hot, cold or at room temperature. Make sure all the vegetables are chopped and ready because you need to work quickly once the oil is hot. A good one to make for St Patrick's Day.

Prep Time : 20-25 minutes
Cook Time : 15 minutes
Yield : 4-6

Ingredients

couscous - 200g
organic raisins or sultanas - 40g
boiling water - 1 cup (250ml)
olive oil - 125ml (1/2 cup)
pine nuts - 80g
garlic - 2 cloves, crushed
ground cumin - 1 teaspoon, or more to taste
ground coriander - 1 teaspoon, or more to taste
green onions (shallots) - 1 bunch, white part only sliced on the diagonal
zucchini - 2 medium, halved lengthways and sliced
green capsicum - 1, cut into 2cm cubes
long green chilli - finely chopped
coarse sea salt and freshly cracked pepper
fresh coriander leaves - to garnish

Instructions

Put the couscous and raisins in a bowl and pour over the boiling water. Leave to soak for a few minutes until all the water is absorbed.
Heat the oil in a wok or frying pan. Add the pine nuts and stir until turning colour, then add the garlic, spices and green onions. Stir well then add the zucchini, capsicum and chilli. Cook, stirring constantly for 1 -2 minutes. Add the couscous and raisins, tossing to fluff up the grains. Stir to combine for another 2 -3 minutes. Season to taste and garnish with fresh coriander leaves.