Author Jean Morrison
Fruity Couscous Salad
I only discovered couscous a few years ago and I wish I had known about it sooner. It is the ultimate quick and easy food and can be served hot or cold. Couscous is a coarsely ground semolina pasta and is a basic staple in North African cuisine. The quantities here make quite a large salad. I always make heaps and my kids take leftovers for lunch the next day. To increase the protein you can add diced cold meat or seafood.
20 minutes, excludes cooling time
Cooking time: 0 minutes
Quantity: Serves 5 - 6 as a whole meal or 12 - 15 as a side salad
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
2 and 1/2 cups couscous
1 cup orange juice
1 and 1/2 cups of water
5 drops sesame oil
2 teaspoons stock powder
1 cup cooked corn niblets
1 cup cooked peas
2 sticks celery, finely chopped
5 spring onions, finely chopped
1 grated carrot
1 avocado, skinned, seeded and chopped
1/2 diced apple
Salad dressing of your choice, quantity is up to you
3 tablespoons parmesan cheese
Bring orange juice, water, sesame oil and stock powder to boil in a saucepan. Tip in the couscous, stir, replace the pan lid, remove from stove and set aside for 5 minutes. Fork through the couscous to separate the grains. Do this with a very light hand. Cool the couscous.
In a large bowl mix the cold couscous with all the remaining ingredients apart from the salad dressing, the apple and the avocado. Set aside. When ready to serve simply add the avocado, apple, dressing and parmesan cheese. Mix through very carefully in order to keep the avocado pieces intact.
The quantity of dressing is personal. Maybe start with a couple of tablespoons and add more if you like a moister salad. You can vary the salad ingredients greatly in this recipe.
Corn is an excellent carbohydrate, rich in vitamins A, B, and C and fibre.
Carrots are native to Afghanistan. They used to have a yellow flesh and a purple exterior. Carrots were first grown as a medicine and not a food. Just one carrot supplies enough vitamin A for an entire day. In fact, they have the highest Vitamin A content of any vegetable. Carrots have high levels of the anti-oxidant beta carotene which is reputed to help fight cancer and may reduce the risk of prostate cancer in men.
For more great recipes please visit the main Recipes Index