Israeli couscous salad
The perfect friend to anything you put on the barbecue for the coming season. The giant couscous can easily be swapped to bulgur wheat, quinoa or freekeh for example. Perfect on it’s own as a lunch salad too.
Serves 4
Ingredients
3 dl giant couscous
1 red onion, finely sliced
1 dl red wine vinegar
1 big head of cos lettuce, shredded
2 dl mixed fresh herbs (parsley, mint, coriander)
1/2 dl olive oil
1 lemon, juice and zest
2 tbsp date syrup
2 tbsp pomegranate molasses
1 tsp sumac
salt and black pepper
Method
Cook the couscous following the instructions on the box, let cool.
Put the sliced onion in a container and cover with the vinegar for a quick onion pickle, let sit for 20 mins.
In a bowl, mix lemon juice and zest, sumac, date syrup, molasses and drizzle in the olive oil whilst whisking. Add salt and pepper to taste.
When you want to serve, simply mix all ingredients and toss with the dressing then serve immediately.
