Golden couscous with lemony mustard dressing
Cous cous, the quickest of all grain dishes, originated in Morocco and forms a staple food in Moroccan and North African cookery.
Ingredients
1 1/2 cups cous cous
3 cups water
1 tsp powdered turmeric (optional)
1/4 cup red onions, sliced finely
1/2 cup carrots, cut into cubes
1 cup broccoli florets
1 cup rocket, washed and roughly chopped
1/4 cup toasted walnuts, slivered
sea salt
Title:Dressing
1/4 cup lemon juice
1 tbsp grain mustard1/2 tbsp sweet white miso or 1/2 tsp sea salt
2 tbsp parsley or fresh dill, finely chopped
3 tbsp virgin olive oil
Method
In a medium-sized pot bring the water to a boil and add the turmeric, onions, carrots and a teaspoon
of salt. Allow to simmer for three to four minutes. Stir in the cous cous and broccoli.
Lower the flame,
cover and simmer for another three minutes or until the water has absorbed. Turn off the flame and allow to sit for a few minutes.
To make the dressing, whisk together all the ingredients in a bowl and set aside.
Pour the cous cous into a large bowl and stir in the toasted walnuts, rocket and dressing.
To serve
Serve warm, or chilled for a summer salad.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
Grilled steak and vermicelli salad with spicy dressing and smashed cucumbers
- 30 mins - 1 hr
- Danielle Alvarez
