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Posts Tagged ‘Pomegranate Seeds’

This was Little One’s favourite for a very long time in England. I brought it home from Sainsbury’s in Truro one day, just to give it a try. It was gobbled up in a flash. For years I couldn’t pass Sainsbury’s without calling in, to get her Special Salad. In England it is called Moroccan Cous Cous Salad. It has heat from chilli oil, but coolness from feta cheese. A great combination.  

Once we moved to America, poor Little One had to go without, until I was able to reproduce it, as closely as possible.  

This toasted cous cous is from Israel, but is the same product. I found it in the Kosher aisle. 

Here is what I’ve come up with.

Israeli Couscous

Israeli Couscous

 

Little One’s Toasted Cous Cous Salad with Chilli Oil and Feta Cheese


1 packet of Isreali Toasted Cous Cous

1 tin of Chick Peas, (Garbanzo Beans), rinsed

1-2 bunches Green Onions, washed, trimmed, and finely chopped or Purple Salad Onions. We like a lot of fresh onion. 

Extra Virgin Olive Oil

Chilli Oil or Chilli Flakes

Fresh Lemon Juice

1 bunch Flat Leaf Parsley, washed, destemmed, and finely chopped

1 handful Mint, finely chopped

1 small block of Feta Cheese, cut into small cubes, not crumbled. Use more or less according to personal taste

Salt and Pepper 

Soak the cous cous in boiling water, cover, and let stand. It doesn’t need to be cooked. Add less water than recommended as you will want the cous cous to be a bit dry, as you will be adding lemon juice and oil later on.  

Once the water has been absorbed, and the cous cous has cooled, add the chick peas, 2 serving spoons of Extra Virgin Olive Oil, lemon juice to taste, onions, chopped parsley and mint, salt and pepper.

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Drizzle a tiny bit of chilli oil, but go slowly, as it is very potent. Taste for seasoning. This salad absorbs quite a bit of oil and lemon juice, so don’t be afraid, be generous. 

Lastly, add the chopped feta, mixing carefully, so as not to break up the cheese too much.  

Let it stand to allow the flavours to develop, for at least half an hour.  

It is delicious either cold or at room temperature. 

Toasted Cous Cous Salad with Pomegranate Seeds

Toasted Cous Cous Salad with Pomegranate Seeds

I have vegetarian friends who don’t eat diary, so for dinner one night, I made the salad, leaving out the chilli oil and feta cheese, substituting pomegranate seeds.  It looked, and tasted beautiful and is a great, vegan alternative. 

 

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This is another family favourite that doesn’t hang around for long. I ate mine with the golden beets that I brought home from the Farmers’ Market on Saturday. 

Delicious. Easy. Lovely for hot days, summer lunches, and picnics. 

Happy Memorial Day, 

Hug a Veteran, 

Myrtle.

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