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Wednesday 15 February 2012
NCR couscous salad with chermoula
Like my banner, couscous is a constant work in progress. It is hard to get right. Often it turns out clumpy or dry or just plain stodgy. Following a recipe would probably help! I was searching for inspiration for Lisa and Jacqueline's latest No Croutons Required challenge which is herbs. I stumbled upon a recipe for 'Giant couscous salad with preserved lemon and chermoula in Alice Hart's Vegetarian. It took some tweaking but I ended up with one of my best couscous salads yet!
chia bread. E was very pleased with it that night. Sylvia didn't taste the couscous but did eat a chunk out of the bread - can you see it in the above pic? E just thought the bread had come out of the oven that way. Sigh! Ah well, he does the dishes!
Previously on Green Gourmet Giraffe:
This time last year: Samosa Pie
This time two years ago: NCR Bann’s Parsnip Soup with Walnut Ravioli and Carrot Cream
This time three years ago: Potato salad, freak weather and bushfires
This time four years ago: FF #3 Dip and muffins from the pantry
Couscous salad with Chermoula
Inspired by Alice Hart's Vegetarian
served us for 3 mains and 3 side dishes
large wedge of pumpkin (about 800g)
2 large parsnips
olive oil and salt for roasting
400g tin of chickpeas, rinsed and drained
1/4 cup sun-dried tomatoes, sliced
2 spring onions, finely sliced
1 cup couscous (I used wholemeal)
1 1/2 cup boiling water
1/2 tsp stock powder
2 heaped teaspoons honey (or other sweetener)
juice of 1 lemon
Adapted from Alice Hart's Vegetarian
1 bunch parsley
zest and juice of 1 lemon
1/4 cup good olive oil, or to taste
1 1/2 tsp cumin seeds, lightly toasted
1 small clove garlic, crushed
1/4 tsp salt
1/4 tsp sweet paprika
dash cayenne pepper
Firstly make Chermoula. Blitz all ingredients in a food processor. I did mine in some batches especially as I found the parsley chopped finer if I did it in batches in my little blender attachment for my hand held blender. Mine was a bit tart but that worked ok once in the salad.
Trim, peel and dice both the pumpkin and parsnips and toss with a drizzle of olive oil and a pinch of salt. Roast at about 200 C for about 40 minutes. (I went to the mechanics to pick up the car in the middle of this so I can't be too specific.) Cool slightly and mix with chickpeas, sun-dried tomatoes and spring onions.
Mix couscous, stock powder and boiling water in a medium bowl. Cover and sit for about 5 minutes or until soft. Fluff up with a fork. Stir through about half the chermoula.
To serve pile couscous in a large shallow salad bowl. Heap pumpkin, parsnip and chickpea mixture on top and then dollop some chermoula on top. Serve with any extra chermoula.
On the Stereo:
Authentic Hawaiian Favourites: Arthur Lyman