Giant Couscous Salad Recipes

COUSCOUS SALAD WITH SUN DRIED TOMATO AND FETA

Steps:

• Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
• Fluff couscous with fork. Cool a bit.
• Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
• Adjust salt and pepper to taste.
• Transfer to serving bowl, sprinkle with feta. Serve.

GIANT COUSCOUS SALAD

Steps:

• In a saucepan bring water to boil. Add couscous with a dash of salt and olive oil. Cook for 5-7 minutes or until couscous is cooked.
• In a mixing bowl add harissa, lemon juice, salt, pepper, and olive oil. Mix well and set aside.
• Finally assemble the salad into a mixing bowl, add couscous, tomatoes, olives, celery, and parsley and mix well.
• Add the harissa dressing and toss well.
• Serve and enjoy.

GIANT COUSCOUS & TOMATO SALAD WITH ZHOUG-STYLE DRESSING

Steps:

• Put the tomatoes and onion in a large bowl with ½ tsp sea salt. Toss and leave to sit.
• Cook the couscous in a pan of boiling salted water for 8-10 mins until tender (don't overcook it - you want it a bit under so it can soak up the juices from the tomato), then drain really well. Cool for 10 mins then toss with the tomato and onion mixture.
• Blend all the dressing ingredients with 1 tbsp water and ½ tsp sea salt until smooth. Drizzle some over the couscous, then serve the rest on the side for people to help themselves.

PAN-FRIED LAMB WITH GIANT COUSCOUS SALAD RECIPE

Steps:

• Season the lamb with salt and freshly ground pepper. Heat the oil in a frying pan, add the onion and fry for 2 minutes. Add the lamb and cook for 8-10 minutes, turning it occasionally and adding the strips of red pepper for the final 5 minutes.
• Meanwhile, put the giant couscous and the stock pot into a pan. Cover with boiling water and cook for 6-8 minutes until the couscous is tender and liquid absorbed.
• Add the lemon juice and zest to the couscous and the cooked pepper. Thickly slice the lamb and serve on the couscous. Top with a handful of spinach leaves and serve with tzatziki.

GIANT COUSCOUS SALAD

Steps:

• Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a couple of minutes until the couscous smells toasted, then cover generously with salted water. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender.
• Using a colander or sieve, drain the couscous and transfer to a bowl. Stir in the red onion, lemon zest and herbs. Whisk the remaining tablespoon of oil with the lemon juice and season with salt and pepper. Pour over the couscous and, if using, sprinkle the sumac over the couscous. Mix well and serve hot or cold.