Couscous Salad With Roasted Pimento Olive And Pomegranate Food

COUSCOUS SALAD WITH ROASTED PIMENTO, OLIVE, AND POMEGRANATE

Steps:

• Place the couscous and garlic in a large bowl. Pour over the hot water and virgin olive oil and shake to level out the couscous. Cover tightly with cling film and set aside.
• Over a naked flame or blowtorch, scorch the outside of the peppers to blacken the skins. Set aside on a plate and allow to cool.
• Once cool enough to handle, remove the skins and break the peppers into quarters. Remove any seeds and membranes from the peppers.
• Cut the pomegranate in half horizontally and remove the seeds into a clean bowl. Pick through the seeds to remove any membrane.
• Remove the cling film from the couscous and add the lemon juice, chopped parsley, lemon zest, and vinegar. Use a fork to fluff up the couscous and mix and combine the flavors.
• Taste and then season with salt and pepper.
• Julienne half the roasted peppers and roughly chop the other half. These can be added to the couscous along with the sliced olives, and mixed through, if being served family-style in a large bowl or if making individual plates, layered up in a ring or mold.
• Serve with grilled crusty bread.

POMEGRANATE COUSCOUS SALAD

Steps:

• Tip couscous into a large bowl and pour over the stock.
• Cover with clingfilm then leave for 10 mins, until fluffy and all the stock has been absorbed.
• Stir in the pomegranate seeds, cucumber, mint, parsley, oil and lemon juice.
• Sprinkle with nuts and serve immediately.

GREENHOUSE COUSCOUS SALAD

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie's Picnic Love from Together - see the full collection of menus here.
• ON THE DAY Roughly chop the tomatoes and place in a blender with ½ a chilli. Tear in the basil, reserving a handful of nice baby leaves. Add 4 tablespoons of red wine vinegar, 2 tablespoons of water and a pinch of sea salt, then blitz until smooth (work in batches, if needed). Pour the mixture through a coarse sieve into a deep enamel tray or bowl. Season to perfection, tasting and tweaking, then stir in the couscous, cover, and leave to rehydrate in the fridge for 1 hour.
• Meanwhile, preheat the oven to 180°C/350°F/gas 4. Trim the baby courgettes and halve lengthways, placing them in a baking tray as you go. Peel the garlic, slice with the remaining chillies and add to the tray, then squash, destone and tear in the olives. Drizzle with 1 tablespoon of olive oil, lightly season and toss together. Rub the feta with a little oil, then place in the centre of the tray and roast for 30 minutes, or until everything is lightly golden. Mix up the couscous, scatter over the courgettes, garlic, chilli and olives, crumble over the feta, sprinkle with the reserved basil leaves, and drizzle with 1 tablespoon of extra virgin olive oil. This will be delicious served warm or cold.

10-MINUTE COUSCOUS SALAD

Steps:

• Tip the couscous into a large bowl and pour over the stock. Cover, then leave for 10 mins until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper, and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.

COUSCOUS SALAD WITH PEPPERS, OLIVES, AND PINE NUTS

Steps:

• In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil. Stir in couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to bowl.
• In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
• To roast peppers:
• Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

COUSCOUS AND POMEGRANATE SALAD

Steps:

• Place the couscous in a large mixing bowl. Add olive oil, vinegar, harrisa, and lemon juice. Stir.
• Pour boiling water over the couscous until just covered. Stir. If couscous looks dry add more water. Cover bowl and let sit 6 minutes.
• Use a fork to fluff the couscous. If the couscous is too dry or too hard, add more water, cover and let sit another few minutes.
• Add green pepper and pomegranate seeds.