Cous Cous – All in!

I almost threw away the left over cous cous from our first dinner party but then something stopped me – rather one of the guests just decided to wrap it up in cling film and put it in the fridge.  Thank you E!  It meant that when I walked by auf die hand (the pretty but expensive cafe downstairs) a couple of days ago and saw a painfully hip chic eating a tabouleh salad I thought…

…”Mmm, that salad looks good.  I wish I was eating it, I wish I had her sandals (and while I am busy wishing) – I wish I had her legs!  I don’t know about those last two but…Wait a moment!  Don’t I have some cous cous, boiled up and ready to go in the fridge?”

Indeed!

What ensued is this outstanding summer lunch salad!

Cous Cous – All in (Could serve 2 but in this case served just little ole’ me)

Ingredients:
my left over cous cous – or let’s say 100g dry cous cous
1 courgette
1/2 a red pepper
2 tablespoons of raisins steeped in boiling water for a half hour (don’t skip this step! Makes the raisins plump and extra sweet!)
a few strings of red currants or 3 tablespoons of pomegranate seeds(only because I had them from the pavlova the other night, but they are basically playing the role of pomegranates for me here – plus pomegranates seem hard to come by in Berlin)
a handful of cherry tomatoes, halved
1 tablespoon finely chopped mint
1 teaspoon or more (depending on how hot you like it) harissa paste
3 tablespoons olive oil

Method:
1. Cook the cous cous according to the packet instructions.
2. Fry the courgette in olive oil, adding salt and getting them nice and golden.
3. Dilute the harissa sauce in 3 tablespoons of olive oil
4. Toss everything together.

That’s lunch!

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5 Responses to Cous Cous – All in!

  1. Yum, couscous… It also tastes great when cooked in juice (orange/apple or tomato) and then combined with hot spices or boiled in wine and combined with peas and Johannisbeeren (red currant)…

  2. Stella says:

    Beautiful salad & so glad you didn’t waste the cous cous. It’s great thrown into North African style soups the next day too for starchiness (smile)!

  3. Helen says:

    Pomegranate juice you can get from the Turkish markets – they use it in tabbouleh

    • Yes thanks, I know that. I wanted fresh pomegranate seeds for this which you can get sometimes but not always. Those berries were a perfect substitute and much cheaper : )

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