The Mrs’ toasted couscous salad

The Mrs’ toasted couscous salad

By
From
Mr Wilkinson's Simply Dressed Salads
Serves
2
Photographer
Jacqui Melville

A little note from the boss: ‘We usually eat this at home as an accompaniment to schnitzel, home-made fish fingers or a tagine. I vary the nuts and seeds based on whatever is in the cupboard. BMW (before Matt Wilkinson) I always used to add pine nuts, but he doesn’t really like them!’ – SG.

This dish could also be a main meal – just add roast vegies.

Ingredients

Quantity Ingredient
20ml olive oil, plus extra for drizzling
185g instant couscous
40g almonds, roughly chopped
1 tablespoon sunflower seeds, lightly toasted
1 tablespoon sesame seeds, lightly toasted
30g sultanas
100g soft marinated feta, crumbled
1/2 lemon, juiced
10 chives, washed and finely chopped
1 small handful flat-leaf parsley leaves, washed and chopped

Method

  1. Heat the oil in a frying pan over a medium heat. Add the couscous and toast for 5 minutes, or until the grains turn a light golden brown. Tip the couscous into a deep large bowl.
  2. Pour over 250 ml boiling water, then cover with plastic wrap and let sit for 10 minutes. Remove the plastic and fluff the grains using a fork, until all the grains are separated and there are no clumps.
  3. Add all the remaining ingredients and season with salt flakes and freshly ground black pepper. Mix carefully but thoroughly, then taste – you may need to add an extra splash of olive oil to moisten the couscous a little. Serve.
Tags:
salad
salads
vegetables
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