Finally the weather is starting to warm up, I say on a day it bucketed with rain but it still wasn’t cold, and so our tastes change, and what we feel like cooking changes too. A great spring and summer addition to the diet is couscous, it is light and refreshing as well as quick and easy.
Couscous goes with everything and that sort of versatility is very handy throughout the Summer months.
So next time you are wandering through the supermarket wondering what’s for tea you can pick up some couscous and give this Tabbouleh a try. Couscous is 98% fat free and that has got to earn it some brownie points.
This recipe comes from San Remo through Adan Swanson, Adelaide chef and restauranteur.
300g San Remo Couscous
1 cup chicken stock
1 cup water
1/2 cup lemon juice
1/3 cup plus 2 tablespoons olive oil
1 cucumber, diced
2 spring onions, finely chopped
2 cups loosely packed fresh parsley leaves, very finely chopped
1 cup loosely packed fresh mint leaves, very finely chopped
2 roma tomatoes, diced
1. In a saucepan, combine the stock, water, half the lemon juice, and the 2 tablespoons of oil.
2. Bring the mixture to a boil and stir in the Couscous. Cover the pan, remove it from the heat, and let the CousCous stand for 5 minutes. Fluff the Couscous with a fork and let it cool in the pan.
3. In a large bowl, combine the cucumber, tomato, spring onions and remaining oil and lemon juice. Season with salt and pepper.
4. Let the mixture stand for 10 minutes.
5. Add the Couscous, parsley and mint leaves and stir the salad well. Chill for 1 hour.
6. The salad may be made 2 days in advance, and kept covered& chilled.