Dinner party part 2: Cous Cous salad
Posted by Lisa Mary Foreman @ Uforic Food
One of the many dishes I whipped up on Saturday night was this cous cous salad. And while it looked and tasted yummy – the leftovers have also served us very well for lunches over the past few days, topped with the leftover barbecued marinated lamb backstrap.
Place the stock in a medium saucepan and bring to the boil. Remove the saucepan from the heat and add the cous cous to the hot liquid. Stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed. Fluff the cous cous with a fork to separate the grains.
Heat the oil in a non-stick frying pan over medium heat. Add the onion with a little salt and cook, stirring, until onion softens. Add the garlic, cumin, cinnamon and turmeric and cook for 30 seconds or until fragrant. Add the tomato and chickpeas and cook until heated through. Remove from heat.
Add onion mixture, coriander and lemon juice to the couscous and toss gently to combine. Taste and season with pepper.
The lamb backstrap is awesome with this as a side dish – or for a really yummy, healthy lunch.
Tomorrow I’ll be sharing my beef shazlick marinade. Simple, fast and tasty.
About Lisa Mary Foreman @ Uforic FoodI'm the creator Uforic Food - a blog compiled by three journalists whose talents lie in telling fabulous food stories. I'm on a journey to prove you can be healthy and passionate about food at the same time. Ruza lives in the city and is all about sharing her urban food experiences. Laura is the domestic goddess of the group and loves all things food, family and from the heart. Join us at the Uforic Food table where we share recipes, reviews, and all things food. If you'd like to get in touch, email me at email@example.com
Posted on February 15, 2011, in Entrees, Lamb, Recipes, Salads, Vegie recipes and tagged BBQ, Cooking, dinner, entertaining, food, home, Inspiration, Lamb, menu, Recipes, side dishes, summer, Vegetable. Bookmark the permalink. 2 Comments.