serves

Couscous Salad

Ingredients:

  • 2 cups instant couscous
  • 1/2 cup black olives, halved
  • 1/2 cup green olives, halved
  • 1/2 cup golden raisins, rehydrated
  • 1/4 cup dried currants, rehydrated
  • 1/2 cup toasted pine nuts
  • 1/4 cup parsley, chopped
  • 2 bulbs fennel, shaved
  • 2 lemons, juiced
  • 3/4 cup extra virgin olive oil
  • salt to taste
    1. Cook couscous according to package instructions.

    2. In a dry sauté pan at medium heat, toast pine nuts until golden brown. Stir frequently to avoid burning.

    3. Rehydrate raisins and currents by adding enough boiling water to cover raisins and allow them to soak for 20 min. Once rehydrated, discard liquid.

    4. To a large bowl add shaved fennel, chopped parsley, the juice of two lemons and salt to taste. Allow to set for 15 min. After 15 min, add olive oil and mix well.

    5. Add all other ingredients to the bowl of fennel. Stir to combine, and season to taste.

Instructions

Amount per 100g

Recipe developed by   Chef Britt Rescigno