Couscous salad

By Drum Digital
24 June 2016

This salad is crunchy and bursting with flavour.

By Hope Malau

Serves: 4 - 6

Preparation: 10 min

Cooking:

250 ml (1 c) couscous

250 ml (1 c) boiling water

1 orange

80 ml (? c) raisins

1 carrot, grated

Handful mint leaves, finely chopped

80 ml (? c) nuts, toasted

15 ml (1 T) olive oil

2, 5 ml (½ t) cumin

5 ml (1 t) brown sugar

  1. Place couscous in a heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has been absorbed. Using a fork, fluff to separate grains.
  2. Halve the orange. Squeeze the juice from one half and set aside in a bowl, and break the other half into segments which you’ll use in the salad. Place couscous, orange segments, raisins, carrot, mint and nuts in a bowl and mix – this is your salad.
  3. Place oil, cumin, sugar and orange juice in a jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over couscous mixture. Toss to combine.

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