How to make a North African Couscous Salad
North African Cous Cous Salad
- 1 cup Cous Cous Fine pasta not the large (leave that for another recipe)
- 1 cup Liquid (1/2 Orange juice,1/2Veg or Chic Stock) Any stock will do just not water please.(Bland)
- 1 Zest of Orange
- 50 ml olive oil
- 1 tsp Spicers Smoked Paprika, Chilli powder, Cumin powder,
- Salt & Pepper To your taste
Honey Cumin Carrots
- 4 Small to Medium Carrots Dutch Carrots if accessible.
- 100 ml Honey
- 50 gr Cumin seeds
- 50 gr Cumin Powder
- Salt & Pepper
Cous Cous Salad
- 1 cup Cooked Cous Cous
- 50 gr Slivered Almonds
- 50 gr Red Onion Burnoose (small Dice)
- 100 gr Dried Berries Cranberry, Sultana, Blue Berry,
- 50 gr Dried Apricots Cut into 1/4
- 100 gr Pistachio Husked
- Honey Carrots From above recipe
- 1/2 cup Coriander Leaves Washed and Picked
- 2 cups Wild Rocket
- 3 large Tomatoes Diced
- 100 gr Pistachio
When making this simple and tasty north african couscous salad , you might be asking yourself one question. Is couscous a grain or a pasta? In my experience , I say couscous is pasta because it’s made from a mix of semolina wheat and water; others argue that couscous is a grain in its own right . Either way, a lot of cuisines, including North African, Moroccan, Algerian and Tunisian use it.
Back in the day, making it was very labor intensive because the finely ground wheat and flour were mixed by hand and pressed through a sieve. These days, machines do all the work. The couscous you find at your shops has been steamed twice and dried. This is way you don’t really cook it, you rehydrate the couscous for a short time in stock or broth.
Couscous is traditionally served under a meat or vegetable stew, with the intension to mop up all those delicious juices or gravy.
There are various types of couscous; the most popular ones are Moroccan, Israeli and Lebanese. The smallest, Moroccan is about three times the size of cornmeal and rehydrates up in about five to ten minutes. Israeli couscous larger than traditional couscous with a rounder shape (more like a peppercorn) and takes longer to cook. The largest of the three, Lebanese ( moghrabieh) is the size of a small pea and takes the longest to cook.
Here we are serving it in a north african couscous salad. You could eat on its own or with something easy like grilled chicken or lamb chops or even with a nice hearty stew.
Minted yogurt goes very well with this salad.
I add some lovely Roasted Honey cumin carrots to this salad but you could just have them on their own.
Below is an instructional video of how to make a north african couscous salad