Spiced Couscous Salad - Week 4, 2015

Well half way through summer (although we wouldn't know it was summer today in Sydney!)  I thought I'd better get a few salad recipes published!  I love pearl couscous much more than the normal couscous.  I had another ThermoFun member test this recipe out for me but she didn't read the word "pearl" and just used normal couscous!  It didn't work very well apparently!!  So make sure you buy the pearl couscous!  I hope you enjoy it.  :)

You will need to allow time for the couscous to cool down prior to serving.  I have put mine in the freezer for an hour to achieve this when I’m running short on time!

ThermoFun – Week 4 – Spiced Couscous Salad

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Ingredients

• 100g dried apricots
• 25g currants
• 85g orange juice
• 1 red onion, peeled and halved
• 20g olive oil + 10g olive oil extra
• 2 teaspoon coriander, ground
• 2 teaspoon cumin, ground
• 1 teaspoon smoked paprika
• 500g boiling water from kettle
• 20g TM vegetable stock concentrate
• 250 pearl couscous
• handful chopped flat leaf parsley
• handful chopped mint
• 2 tablespoon toasted pine nuts

Instructions

1. Place dried apricots into TM bowl and chop 8 sec / speed 8. Set aside in a small bowl.
2. Add (to the apricots), currants and orange juice and let stand for 20 mins or until apricots are soft.
3. Place onion and 20g oil into TM bowl and chop 3 sec / speed 5. Scrape down and sauté 5 mins / Varoma / speed 1.
4. With aid of spatula, stir in coriander, cumin and paprika and cook 1 min / Varoma / speed 2.
5. Add boiling water, stock and pearl couscous and cook 8 mins / 90°C / speed 1 / Reverse.
6. Transfer to a salad bowl and allow to cool.
7. Add apricot and juice mixture to couscous with remaining oil, parsley, mint, and pine nuts. Stir to combine.

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