RECIPE UPDATE: March 2017
On My Kitchen Rules this week two Lebanese girls made a cous cous salad using dried currants. However, both judges felt that currants were too sweet for a main dish accompaniment and told them so. I was acutely aware at the time that I also use currants in this dish, and today I made it again for our guests tonight replacing the currants with thinly sliced dates, and I must admit I prefer it. So use what fruit you like but I felt the need to mention it.
This is a very simple accompaniment to meals, which can be prepared well in advance and served either hot or cold.
You can add any flavours you like, but the ones listed work really well and won’t compete with your main dish.
Savoury Whole Wheat Cous Cous
Prep time
Cook time
Total time
This is a very simple accompaniment to meals, which can be prepared well in advance and served either hot or cold.
You can add any flavours you like, but the ones listed work really well and won’t compete with your main dish.
Author: Gina @ The Passionate Pantry
Serves: 4 to 6 serves
Ingredients
- 1 cup whole wheat cous cous (if you can’t get whole wheat, plain is fine)
- 1-1/2 tbls extra virgin olive oil
- 1 tbls veggie stock paste (if you don’t have any use stock instead of water)
- 1-1/2 cups boiling water
- ½ red onion, very finely chopped
- ¼ cup mint leaves, finely chopped
- ¼ cup Italian parsley, finely chopped
- ¼ cup dried dates, finely sliced
- zest 2 lemons
- 2 tbls lemon juice - add more if you like it really lemony (like me!)
- sea salt flakes and pepper to taste
Instructions
- Place cous cous into a heat proof bowl
- Add olive oil and veggie stock paste (if using) and stir through
- Pour over boiling water, cover and let sit for 10 minutes while you prepare the other ingredients
- After ten minutes lightly stir cous cous with a fork, allow to cool for 10 minutes before adding all the other ingredients (check seasoning and if wished, add more lemon juice ... I like mine really lemony)
- Serve straight away or store in the fridge until ready to use
- Reheat is you wish to serve hot, or can be served cold
- Can be kept in the fridge for up to 3 days without spoiling
Hi Gina,
Made this for my dinner last night. Added a few home grown cherry tomatoes and a small tin of salmon. It was a hit and very filling. Think next time I may add a handful of seeds or nuts. Definitely a make again recipe. Thanks
That is great Laurel … so glad you have a combination that you like … it is a great base to work with and keeps for a few days in the fridge which is an added bonus … thanks for letting me know xo
How about using Barberries instead of currents or dates
Barberries are a little slightly sour and work well in middle eastern dishes.
Rebecca … Barberries would be absolutely perfect … I love them too! xo