This is a lovely tangy and spicy and fresh tasting cous cous salad. It's best if it accompanies a main course, but it's yummy enough to be served by itself too. As much as it is an explosion of colors and textures (as you can see), it is an explosion of tastes and flavors (inspired from the Middle East, as you'll probably notice). You should try it as soon as possible.
Recipe adapted from Radu.
Last year: Chinese pork stir-fry, Basic carrot cake bars (American) and White fish in wine cream sauce.
Ingredients (serves 2-4):
- 150 g cous cous
- 400 ml orange juice
- 1 teaspoon of harissa (more or less, depending how spicy you like your food)
- 3 green onions
- 1/2 of a red, yellow and a green bell pepper
- 1 carrot
- about 10 cm of a cucumber
- 20 black olives
- seeds from one pomegranate
- salt and pepper to taste
- 1 tablespoon of virgin olive oil
First of all, warm the orange juice. Place the cous cous in the salad bowl and mix the harissa into the orange juice.
Pour the orange juice on the cous cous and let it soak for about 20 minutes. Meanwhile, chop the bell pepper halves, green onions, carrot and cucumber into bite-sized pieces. Slice the olives and gather the seeds from the pomegranate. When the cous cous is softened (taste to make sure), dry the extra liquid (if any remained) and add the fresh veggie and fruit bits.
Season with olive oil, salt and pepper and mix well. It's done:
Dig in! :)