Warm Couscous Salad
Switch things up for your next dinner party and treat guests to a tasting menu. Serving tasting-sized portions is a fun way to create a relaxed dining experience, and your guests will get to enjoy a variety of flavors and textures. This style of entertaining is a nice change of pace from serving a traditional three-course meal where everyone gets the same plated entree. Serve this warm couscous salad in individual ramekins, along with other scrumptious sides and starters.
2 tbsp (30 ml) golden raisins
1 cup (200 g) couscous
1 tsp (5 mL) rock salt, crushed
2 tsp (10 mL) ras el hanout (Moroccan spice mix)
3 tsp (15 mL) olive oil
1 3/4 cups (425 mL) boiling water
1 Granny Smith apple
4 tsp (20 mL) lemon juice, plus a squeeze
1 tsp (5 mL) finely grated lemon rind
4 tsp (20 mL) minced cilantro
2 tsp (10 mL) minced rosemary
4 tsp (20 mL) vinaigrette
Place raisins in a small bowl; add a little boiling water to cover and let soak for 10 minutes, until softened and plumped up. Drain well and pat dry.
Combine couscous, rock salt, ras el hanout and olive oil in a large bowl; add 1 3/4 cups (400 mL) boiling water. Give the mixture a quick stir; cover with plastic wrap and let soak for 15 to 20 minutes.
Meanwhile, peel, core, and finely dice apple; squeeze over a little lemon juice to prevent it from browning. Fork through couscous to separate grains and break up any large lumps.
Combine apples with the rest of ingredients and fork through to mix. Taste and season as desired.
Recipe courtesy of Gordon Ramsay’s Maze
Image(s): James Pattyn, 2 For Life Media