Cous Cous Salad | Lime And Coriander Dressing

I learnt how to speed read when I was really young, and most times it has stood me in good stead when looking for a particular term or phrase in a sheaf of papers. But last week, my speed reading did not work out as planned. We got back from overseas on the 6th and I only came into the office on the 8th as the Wednesday was a public holiday for us so we could go and vote. I glanced at this month’s Daring Cooks’ challenge and saw we were tasked to make Maftoul, which I know as Israeli cous cous. I saw the words “Otam Ottolenghi” and “Jerusalem” and made the assumption that the recipe was in this book. I have only read brilliant things about the recipe book and I decided I would get myself a copy and use his recipe for the challenge. When I got to the book shop the following day, a young gentleman came to assist me and found the book for me. I gulped a bit at the price (R549) and as it was sealed I could not even look at the book. The shop assistant opened the book for me – they can do this and reseal the books! And lo and behold, the book only mentions maftoul and does not have a recipe for it. I decided to not buy the book, or even try and make the maftoul as by now I had run out of time. I will add this on to my list of challenges to complete, but despite not having done the first part of the challenge, I did do the second, which was to create a recipe. I made a cous cous salad with ingredients inspired by the tastes of the Middle East, and to go with it I made a lime and coriander dressing which is sublime!

Cous Cous Salad With A Lime And Coriander Dressing
Print Recipe
No ratings yet

Cous Cous Salad With A Lime And Coriander Dressing

Recipe Category: Salad, Salad Dressing, Vegetarian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

for the salad

  • 95 g cous cous
  • 250 mls boiling vegetable stock
  • pinch of salt
  • 80 g pomegranate arils
  • 1 medium Mediterranean cucumber quartered, seeds removed and sliced
  • 1 ear of corn corn removed
  • salt and freshly ground black pepper to season

for the dressing

  • 30 g fresh coriander stalks included
  • 10 g fresh basil
  • 5 g fresh mint
  • 100 g thick yoghurt
  • 1 lime, zest and juice
  • 30 mls olive oil
  • 10 mls pomegranate molasses
  • salt and freshly ground black pepper to season

Method

for the salad

  • Place the cous cous into a bowl. add the stock and a pinch of salt and stir with a fork
  • Cover with cling film and set aside until cool
  • Add the rest of the ingredients and season to taste

for the dressing

  • Place all of the ingredients into a blender and mix until smooth
  • Pour over the cous cous and mix in well

Notes

You can use any ingredients in your cous cous salad to suit the season, and your palate

Click on the links for conversions and notes.

Blog-checking lines: The May Daring Cooks’ Challenge was hosted by the incomparable Sawsan from chef in disguise. Sawsan challenged us to try our hands (literally!) at making maftoul – hand-rolled Palestinian couscous that is as versatile as it is tasty!

What I blogged:

Top of Page