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!
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.
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.
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!
A handful of cherry tomatoes, halved
Salt and pepper
100g of giant couscous
200ml of cold water
Black olives, halved
Green olives, halved
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 thyme
o Roast for about half an hour then allow to cool
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 colour
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 stirring
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, artichokes
o Finally, add the giant couscous, tomatoes and feta
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!