Summer Salad - Couscous

At some time or another we've all wondered what the hell Couscous actually is, right? Being the inquisitive little nosy poky that I am I research everything concerning food and ingredients because, in my opinion, if you know what it is you're cooking with you have a better understanding of what to do with it and it was no different the first time I made couscous years ago.

Fun fact: Durum wheat (semolina) is much lower in gluten than regular wheat and thus more digestible for those have milder gluten intolerance (this does not pertain to those suffering from Coeliac disease) and although Durum wheat contains a higher percentage protein than regular flour, it is low in gluten it is ideal for making pasta but not for baking bread or even cake as the gluten content is to low.

Now back to couscous - Couscous originated in the middle east and is a mixture of Durum wheat semolina and water that is pushed through a sieve like contraption and mixed with regular flour to separate the little ball thingies and then these tiny bits of 'pasta' is then steamed and dried and we buy it in this dried state. Couscous is traditionally eaten topped with stew the same way we eat rice with stew but I love using it as a base for a cold salad as it is and excellent carrier of flavor and 'holds' everything I throw at it just as regular pasta would but without the 'heaviness' of pasta and its so damn easy to prepare!!

As with regular pasta, couscous doesn't have much flavor of its own and that's why I start the flavoring process from the first step of preparing these little balls of yummnesses.

Here's how:

In a heat resistant bowl add the quantity of couscous you need, season with salt and pepper and here I added paprika and dried oregano. Cover with enough boiling water to ± 2mm above the couscous. Immediately cover with clingy plastic and leave to sit for at least

15 minutes, you will notice it puffs up and becomes opaque. At this stage it doesn't look as if there is much of a change but take a fork and fluff the soft couscous and you will see it expand and almost triples in volume.

The couscous will still be slightly warm and at this stage I always add lemon zest and juice and olive oil. It will soak into the couscous and your flavor base is set. At this stage you can also add any other spices you want but for this salad I kept is simple.

Leave the couscous to cool before you add the rest of your ingredients. This time I used Mediterranean inspired ingredients to add to the couscous

Once cooled, add the rest of the ingredients and gently mix, you don't want a mess, you want a nice loose salad and an even distribution of flavors and textures. Then, as always, check for seasoning and add olive oil and lemon juice if it's to dry, add salt and pepper if need be. Stir to combine and leave until ready so serve. You can serve the salad immediately or leave to cool in the fridge, it will stay tasty and fresh for at least a week. (if you want the salad to last a week or so don't add fresh stuff like tomato, cucumber, lettuce, avo etc)

Recipe for this particular salad

(enough for 6-8 as a side salad)

Ingredients:

1 cup dry couscous (I usually use either Woolies brand or Serena)

enough boiling water to cover

5ml Salt

5ml course Black Pepper

5ml Paprika

1 Lemon Zest and Juice

± 50ml Olive oil

½ punnet/packet Fresh Parsley

½ punnet/packet Fresh Basil

½ punnet/packet Fresh Mint

½ punnet/packet Fresh Coriander

1 packet Sun-dried Tomatoes (not the kind that's in vinaigrette)

1 sachet Calamata Olives

2 rounds Feta

Method:

Mix the couscous, salt, pepper and paprika

Cover with boiling water and cover with cling wrap

Leave to stand for about 15 minutes, unwrap and loosen the couscous with a fork.

Season with olive oil, lemon juice and zest and leave to cool completely.

Add the rest of your salad ingredients and gently stir to combine.

Check for seasoning

Serve room temp for best flavor but can be stored in the fridge for up to a week.