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Recipe – Giant Couscous Salad

Although I love the feeling you get when a job is finally finished, I have come to realise I am the messiest painter ever…I managed to get paint on the walls, floor, sofa, iPad (I hope Ian isn’t reading this! haha), my feet, my clothes, my hair and face!

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After a four hour ceiling-painting session today, I think I am done with DIY for this half term! I rewarded myself with a long bath and a face mask and am going to relax for my last few days off.

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Today’s recipe is one I have made a few times for BBQs and it has always gone down a storm! I went through a stage of buying a similar salad from Sainsbury’s then decided I would try and beat it and make my own version. Giant couscous can be tricky to find but I managed to get a box in good old Waitrose. I love the texture of this couscous so would definitely recommend trying to source some rather than using the regular stuff.

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The great thing about this recipe is that you can tweak it to match what vegetables or cheese you like – I wanted to give mine a slight middle-eastern twist so got some ideas from Ottolenghi recipes. I’ve kept the amounts quite vague as it is completely up to you how much of each ingredient you add!

Ingredients

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A handful of cherry tomatoes, halved

Salt and pepper

Olive oil

Dried thyme

100g of giant couscous

200ml of cold water

Black olives, halved

Green olives, halved

Cucumber, cubed

2-3 spring onions, chopped

Roasted artichoke hearts, quartered (the kind that comes in the jar!)

Feta cheese, cubed or crumbled

A drizzle of pomegranate molasses

Fresh mint, finely chopped

How to make it

o   Begin by roasting your cherry tomatoes. Preheat the oven to 180°C, Gas Mark 4 and place your tomatoes in an ovenproof dish

o   Drizzle over the olive oil, salt, pepper and a pinch of dried thymecous2

o   Roast for about half an hour then allow to coolcous8

o   Now for the couscous! In a deep frying pan, lightly fry the couscous in a drizzle of olive oil until it has taken on a golden brown colourcous3

o   Add 200ml of cold water to the couscous and allow it to absorb the liquid until plump and soft – this should take about 15-20 minutes with regular stirringcous5

o   While the couscous and tomatoes are cooling, you can assemble the rest of the salad

o   In a large bowl, add the green and black olives, cucumber, spring onion, artichokescous7

o   Finally, add the giant couscous, tomatoes and fetacous9

o   Finish with a drizzle of pomegranate molasses and the fresh mint

I could eat a big bowl of this on its own but it’s a great side dish too – we had ours with lamb meatballs (Ian’s secret recipe!) and some flatbread…delicious!

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About hannahhotcakes

My name is Hannah. I live near Bath in a lovely village in the Cotswolds with my husband Ian, the love of my life for the past 10 years, in our dream cottage. I have landed my dream job as a primary school teacher and I can’t think of anything else I would rather be doing. I am a self-confessed foodie and I love to cook, bake, and eat out as much as possible. Here are some things I love: My friends and family, travelling, fresh flowers, good books, having breakfast on my balcony, horror films, Christmas, tea, Las Vegas, lie-ins, red wine, Liverpool FC, music, sausage dogs, Spain, rare steak, fashion, cheese, American TV series and camping. And here are my pet hates: People dressed as animals, whistling, being rushed, being made to wait, girls who act stupid to impress a man, spiders, sunburn and rocket (it comes with EVERYTHING!)

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  1. Pingback: 2014 | hannahhotcakes

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