Warm Couscous Salad the Kooky Way

Couscous the Kooky Way

 

 

 

 

 

 

 

 

Today’s post is the result of a homemade salad dressing which I wanted to finish. Was trying to think of ways in which it could be used to create a warm dish and this couscous salad is the result.

couscous recipe
couscous recipe (Photo credit: ukcider)

The salad dressing recipe is my sister’s, the kidney beans give this dish a Mexican touch and the vegetable base and seasoning are Mediterranean.

a bit of a kooky recipe with multiple influences

You can adapt this warm salad to whatever you have lying around in terms of vegetables, protein (beans or poultry) and dressing; it is totally flexible.

Ingredients for my Sister’s Signature Salad Dressing

1 Tablespoon good quality extra virgin olive oil

1 Tablespoon prepared mustard (I used Colman’s original English mustard)

Juice of one lime or lemon

Salt and freshly ground pepper to taste

Method

  1. Put all the ingredients in a screw top glass jar.
  2. Shake well till amalgamated.
  3. Will stay good in a refrigerator or in a cool environment for up to a week.

Ingredients for Couscous Salad

1/2 cup boiled kidney beans

1/2 cup cooked couscous*

2 Onions, finely chopped

1 Courgette

1 Yellow pepper

3 Tablespoons fresh parsley, finely chopped

1 Tablespoon sunflower and/or pumpkin seeds, toasted

One tablespoon anchovies in olive oil*

One tablespoon Laura Santini Taste #5 Umami Paste (optional)*

One tablespoon crumbly, piquant cheese (I used Manchego)

Salt to taste

Method

  1. First, we need to “marinade” the salad base. Add salad dressing to the boiled kidney beans and finely chopped onions. Cover tightly and keep for 4 to 5 hours. Do this in advance so that the flavours develop.
  2. When you are ready to prepare the salad, wash and chop the courgette and yellow pepper in medium sized chunks.
  3. Heat oil, add the courgette and pepper chunks along with a bit of salt, cover and cook for 5 minutes.
  4. Throw in the chopped parsley and seasoning of choice. Mix well, cover and cook for 2 to 3 minutes more. By the end of this cooking time, the vegetables should be cooked but still have a bite to them. You don’t want them too soft or mushy.
  5. Leave them covered while you prepare the couscous according to instructions on the packet.
  6. Now add the vegetables, couscous, toasted seeds and crumbly cheese to the onion and kidney bean mixture.
  7. Mix well and serve.

Note:

  1. Cook the couscous according to packet instructions. You can add a stock cube to the boiling water for a bit of flavour if you like. I didn’t because I had boiled the kidney beans in chicken stock.
  2. You can use plain olive oil or flavoured oil to cook the vegetables.
  3. The choice of seasoning is entirely yours. I used umami paste since I thought it would go well with the other Mediterranean flavours.

a few drops of hot sauce over the salad takes it to another level

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