After a beautiful, warm, sunny day, we’ll sit down this evening to the first G&T of the season, some grilled meat off the barbecue and this flavourful little Couscous Salad. It’s exciting to be preparing salads once more and to be able to source such beautiful ingredients from both the local Farmer’s Market and our own back garden.
Couscous Salad with Currants and Cashews | Gather and Graze
- 1 Cup Couscous
- 1½ Cups Water
- ¼ Teaspoon Salt
- 3 Spring Onions/Shallots (Sliced finely)
- 1 Medium Red Capsicum/Pepper (Diced finely)
- 1 Zucchini/Courgette (Diced finely)
- ½ Cup Roasted Unsalted Cashew Nuts (Roughly Chopped)
- ⅓ Cup Dried Currants
- ¼ Cup Raw Pepitas
- ⅓ Cup Flat-leaf Parsley (Chopped)
- 1½ Tablespoons Salt-Reduced Soy Sauce
- 1½ Tablespoons (Freshly Squeezed) Lemon Juice
- 4 Tablespoons Sunflower Oil
- 1 Clove Garlic (Crushed)
- Freshly Ground Black Pepper
Place the water into a small saucepan and bring to the boil. Remove the saucepan from the heat and tip in the couscous and salt. Stir briefly to ensure couscous is evenly covered with the water. Allow to stand for 10 minutes or until cooked to your liking.
In the salad bowl you intend to serve the salad in, combine the shallots, capsicum, zucchini, cashew nuts, currants and pepitas.
When the couscous is ready, fluff it up with a fork and then add it to the other ingredients in the salad bowl. Stir gently to combine.
Make the dressing by combining the soy sauce, lemon juice, oil, garlic and a grinding of black pepper. I find it useful to use a small jar when making dressings… which I can shake to mix well.
Add some of the dressing, spoonful by spoonful, gently stirring in, until you have a nice coating over the entire salad. Please note that you may not need to use all of the dressing… just go by taste and sight.