Giant Couscous Salad Recipe
This wonderfully versatile and easy giant or pearl couscous side salad gets a big whack of flavour from rose harissa paste, which is lightened with oranges and red onions... and it all comes together in under 30 minutes.
Servings 2 Servings
Calories 526kcal
Ingredients
- 200 g Giant Couscous 1 Cup
- ½ teaspoon Salt
- 1 Medium Red Onion 150g
- 2 Oranges
- 1 Medium Hot Red Chilli Pepper
- 10 g Parsley ½ Cup
- 50 g Olive Oil 3 tablespoon
- 2 tablespoon Rose Harissa Paste
Instructions
- Bring a 15cm or 6" saucepan of water to a boil, add the salt and the couscous and boil as per the instructions on the packet, this will be between 6 and 8 minutes, then drain and place in a bowl.
- Whilst the couscous is still hot, add the rose harissa and olive oil and stir to coat, then allow it to cool whilst you prepare the remaining ingredients. Now is a good time to have a taste and add more salt if you think it is required.
- Zest the oranges and then trim the top and bottom and peel off the pith. Do this by taking off strips with a sharp kitchen knife. Then cut out the individual segments of orange and set them aside. Squeeze the "carcass" of the orange into the couscous to make the most of the juice.
- Cut the red onion in half and peel it, then cut it into half-moon shapes as thinly as you can.
- Remove the stem and the seeds from the chilli pepper and dice it as finely as you can.
- When the couscous has cooled (it does not need to be cold, just not hot), add the sliced red onion, orange segments and any juice, carefully mix, taking care not to break up the orange segments.
- Just before you are ready to serve, chop the parsley as finely as you can and fold it through the salad.
Nutrition
Serving: 1 | Calories: 526kcal | Carbohydrates: 61g | Protein: 9g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 23g | Sodium: 706mg | Fiber: 7g | Sugar: 18g
