Salsa Verde Couscous
This salad is perfect as a meal, or side dish
Makes enough for: 2 people
Ingredients
For the couscous
- 180 g couscous
- 2.5 mls sumac
- 500 mls boiling water
For the roast vegetables
- 1 small red onion, peeled, cut in half and thinly sliced
- 4 small red, yellow or orange peppers, cut into thick chunks
- 8 portabellini mushrooms, quartered
- 10 mls olive oil
- salt and freshly ground black pepper to season
For the salsa verde
- 2 garlic cloves, roasted *
- 30 g fresh coriander
- 30 g fresh flat leaf parsley
- 15 g fresh mint
- 20 g fresh chives
- 1 lime, zest and juice
- 15 mls apple cider vinegar
- 5 mls tarragon mustard **
- 3 mini gherkins, chopped
- 7.5 mls capers
- 15 mls olive oil
- Salt and freshly ground black pepper to season
For the salad
- 20 g flaked almonds, lightly toasted
Method
For the couscous
- Place the couscous and sumac into a bowl
- Stir to combine then add the water
- Cover with cling film and set aside to cool
For the roast vegetables
- Preheat the oven to 190° Celsius
- Place the onion, peppers, mushrooms and garlic for the salsa verde onto a lined baking tray
- Drizzle over the olive oil and season generously
- Place into the oven and roast for 25 minutes
- Remove from the oven and set aside to cool
For the salsa verde
- Place the garlic, herbs, lime juice and zest, vinegar, mustard, gherkins, capers and olive oil into a blender
- Blitz until as fine as you like it
- Season to taste
For the salad
- Once the couscous has absorbed all the water, add the roast vegetables and salsa verde
- Stir to combine and season to taste
- Top with the almonds and serve
Notes
* roast the garlic with the roast vegetables
** or Dijon mustard