Persian Couscous Salad
1 cup Alison’s Pantry Israeli Couscous
2 cups vegetable or chicken stock, heated
1 onion, finely chopped
2 cloves garlic, finely chopped
1 Tbsp each of Alison’s Pantry Sliced Almonds, Sunflower, Sesame & Pumpkin seeds
(makes ½ cup)
½ cup Alison’s Pantry Jumbo Raisins & diced Alison’s Pantry Apricots mixed.
¼ cup fresh parsley or basil, chopped
Optional extras: cubed carrots, finely chopped celery, chopped sundried tomatoes, diced red capsicum, lemon juice.
Cook onion and garlic in a little olive oil until soft. Add fruit and couscous, cover with heated stock and cook until couscous is al dente, approximately 10 minutes. Remove the lid for a few minutes to reduce all the liquid. Stir in nut and seed mixture and herbs. Season with pepper.
Recipe makes: 2-4 servings
Download PDF version: Alison Holst’s Persian Couscous Salad