Out of ideas for salad? Here's an interesting alternative from North Africa that incorporates couscous, making it ideal as an accompaniment for a chicken, meat kebab or vegetable dish.
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 to 3 cloves garlic, crushed and minced
- 450g couscous
- 3 cups chicken stock
- 2 lemons, juiced
- 1 lemon, zested
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup chopped fresh basil leaves
- 1/2 cup chopped fresh mint leaves
- 1/3 cup finely chopped parsley
- 1/3 cup dried chopped dates
- 1/4 cup slivered almonds or pistachios, toasted
- In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat.
- Add the garlic and saute for one minute.
- Add the couscous and toast until lightly browned, stirring often, about 5 minutes.
- Carefully add the stock, and the juice of 1 lemon and bring to a boil.
- Reduce heat and simmer, covered, until the couscous is tender, but still firm or al dente, stirring occasionally. Drain the couscous.
- In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt and pepper and let cool.
- Once the couscous is room temperature, add the fresh herbs, dried dates and almonds/pistachios.
- Toss well and serve.