May 29th, 2023

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Last year I went to a one pot cooking course at Ballymaloe cookery school.  This is my interpretation on tone of my favourite dishes of the day.  A Giant couscous salad, filled with veggies, fruits and spice, packed with flavour and goodness.
 
Serves 4-6 portions
Ingredients

• 1 cup Giant couscous (250g)
• 3-4 cups stock (750ml – 1L)
• ½ cup orange juice (125ml)
• ½ large cucumber -diced and deseeded
• 1 large red onion – peeled and diced
• 1 cup dried cranberries (250g)
• 1 pomegranate – seeds
• ½ cup plain cashews – roasted & chopped
• 1 pot fresh coriander – leaves & stalks chopped
• 1 tsp cinnamon

 
Method

1. Place the dry couscous in a dry frying pan/skillet and dry roast over a high heat for 2 minutes, tossing the couscous to avoid burning.  Repeat this method with the cashews.
2. Add the couscous to the stock in a heavy based saucepan.  Bring to the boil and then simmer for 8 minutes or till the water is fully absorbed.  Taste it, if it’s still chewy cook for a further 1-2 minutes.  Leave to one side to cool
3. In the meantime, soak the cranberries in the orange juice for 20 minutes.
4. Once soaked, mix the cucumber, onion, pomegranate seeds, cranberries, corriander and juice together.
5. Add the mix to the cooked couscous and add the cinnamon.  
6. Mix thoroughly and enjoy

 
I love this salad:

• On its own
• With a hot pitta
• As a side dish 
• As part of a Buddha bowl
• In a wrap

 
N.B.
Giant couscous is also known as pearl couscous, p'titim, and Israeli couscous.  It was first invented in Israel in the 50’s to replace rice at the time that was in a shortage.  Couscous is made from wheat, traditionally semolina.
 
 
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