Nutty couscous salad

Nutty couscous salad

By
From
The Pip & Nut Butter Cookbook
Serves
4
Photographer
Adrian Lawrence

Couscous is typically served to celebrate a house warming in North Africa, so perhaps try bringing round a bowl next time you have a neighbour move in. You may get a few weird looks, but at least it’s original.

Ingredients

Quantity Ingredient
150g couscous
1 stock cube
2 tablespoons olive oil
1 red onion, halved and finely sliced
5 tablespoons see method for ingredients, or hazelnut pesto, or sunflower seed pesto
3 spring onions, finely sliced
50g rocket
chopped nuts, to match those used in the pesto, for sprinkling
sea salt

Method

  1. Place the couscous in a bowl, crumble in the stock cube and pour boiling water over to come 5mm above the couscous. Add ½ tablespoon of the olive oil, stir once, then cover with cling film.
  2. Meanwhile, fry the red onion in the remaining oil over a low heat until completely soft. Season with salt.
  3. When the couscous has softened, stir through the nut butter pesto. Add the red onion, spring onions and rocket and mix. Sprinkle over a handful of chopped nuts to serve.

Pip’s top tip:

  • Keep a stock of jam jars at home. They are great for storing your pesto in or using them for shaking your salad dressings.
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