Pearl Cous Cous, Almond and Pickled Onion Salad

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Pearl Cous Cous, Almond and Pickled Onion Salad

Pearl Cous Cous, Almond and Pickled Onion Salad

Recipe By Courtney Roulston

Ingredients

  • 1 cup San Remo pearl couscous

  • ½ cup dried currants

  • ½ cup pomegranate seeds, plus a few extra to garnish

  • ¾ cup slivered almonds, toasted

  • 1/3 cup sesame seeds, toasted

  • 1 cup flat leaf parsley, chopped

  • 1 cup mint leaves, chopped

  • ¼ cup Squeaky Gate extra virgin olive oil

  • 1 tsp ground sumac

quick pickled red onions

  • 1 cup Coles apple cider vinegar

  • ½ cup water

  • 1 tsp sea salt flakes

  • 2 tbsp Coles maple syrup or honey

  • 3 red onions, sliced into thin rings

Method

  • Place the vinegar, water, salt and honey into a small pot over a medium heat. Place the onions into a sterilised jar and pour the pickling liquid over them, enough to cover the onions. Set aside for 20 minutes to cool. These will keep for up to a month in the refrigerator)

  • Cook the pearl couscous in salted water until al dente. Drain and run under cold water to cool.

  • Place the cooled couscous into a large mixing bowl. Add in the currants, pomegranate almonds, sesame seeds, parsley and mint.

  • Pour 1/3 cup of the pickling liquid into a bowl and mix with sumac and extra virgin olive oil. Pour the dressing over the salad and toss well to coat.

  • Place the salad into a serving platter and top with some of the pickled onions and extra pomegranate seeds.

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