Michael's Great Cous Cous Salad

Name: Michael's Great Cous Cous Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 250 g couscous (packet in supermarket); 500 ml chicken stock; 2 tablespoons olive oil; 1 small Spanish onion, finely chopped; 1 garlic clove, crushed; 1 large fresh red chili, seeds removed, finely sliced; 75 g pistachios, shelled and roughly chopped; 50 g currants; 1/2 fine grated a lemon, rind of; 1/2 finely grated an orange, rind of; 1 quarter preserved lemon, washed well, use rind only, finely chopped; 8 large mint leaves, finely chopped; 6 tablespoons olive oil; 3 tablespoons lemon juice; 1 teaspoon salt; 1 teaspoon fresh ground pepper

Submitted by MissMaggie

"My friend Michael gave me this recipe and until I tried this I wasn't a big fan of cous cous. This changed my opinion. As an optional extra of you want to extend the volume of the salad, you can add a small amount of diced tomatoes as well."

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Ready In:: 30mins
Ingredients:: 16
Serves:: 8

ingredients

Salad
250 g couscous (packet in supermarket)
500 ml chicken stock
2 tablespoons olive oil
1 small Spanish onion, finely chopped
1 garlic clove, crushed
1 large fresh red chili, seeds removed, finely sliced
75 g pistachios, shelled and roughly chopped
50 g currants
¹⁄₂ fine grated a lemon, rind of
¹⁄₂ finely grated an orange, rind of
1 quarter preserved lemon, washed well, use rind only, finely chopped
8 large mint leaves, finely chopped
Dressing
6 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon fresh ground pepper

directions

Heat 1 tablespoon of olive oil in frying pan and cook onions, garlic and chilli over medium heat until soft (4 mins) . Add pistachios, currants, lemon and orange rind, preserved lemoon and mint and cook for another minute. Remove from heat and set aside.
Put cous cous in large bowl. Bring stock to the boil and pour over cous cous, occasionally stirring with a fork so it doesn't stick together in lumps. When almost cool, fork in 1 tablespoon of olive oil.
When ready to serve combine all ingredients and fork through the dressing.

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RECIPE SUBMITTED BY

MissMaggie

<img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/soupbanner-small.jpg?t=1227755026"> Okay -- it is quite interesting to have to talk about one"s self -- and so hard to be humble::)) I was born in Australia. I am one of 9 kids -- actually right in the middle which makes me the most interesting and cool as well as the one who has "it all together"::)) - or at least I think so! Now that I am retired, I love to cook. No more do I get home around 8.30 at night and think -- Oh hell, I have to cook dinner. I belong to the most amazing family. My Mum -- who passed away in July 2008 at the ripe old age of 90 always used to say -- "keep the family together" -- and we do. It is so easy to pick up the phone and tell my siblings I love them. I am lucky that a lot of my friends are great cooks, so we often swap recipes. I am exceedingly jealous of those who are 'natural' cooks and don't need a recipe. I am the opposite. Besides cooking, I like the theatre, music, gardening, trying to paint -- another thing that doesn't come naturally -- and meeting people. My DH was born in America and together we have two toy poodles -- Elliott & Connery -- a cat named NUC (passed away March 2009) -- four chickens and a few koy fish. DH is GRADUALLY taking an interest in my vegetable garden - one can only live in hope::))

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