Thursday, 20 November 2014

I’m delighted to say that my new book, Simply Delicious One Dish Recipes, is back from the printer and is hitting the shops now…It is also available on our website As a 'promo offer' buy it now and receive a free copy of Everyday Easy Quick Meals too.

Here's the cover recipe - it's great for the warmer weather that I'm sure is coming anytime soon!

Israeli Couscous Salad

Israeli couscous might not be something that everyone has in their pantry, but it is now available at most larger supermarkets and I think it’s worth trying. Cooked ‘’ it on its own it can be served as a side like pasta or rice, but I think it works really well in this delicious salad that is little bit different. Serve as the main part of a light meal, or is a great accompaniment for a barbecue.

For 4–6 servings:
1 Tbsp olive oil
1 small onion, diced
1 1/2 cups (about 200g) Israeli couscous
2 cups vegetable stock (or 2 cups water and 1 tsp stock powder)
1/2 tsp salt
1 punnet (250g) cherry tomatoes
2 roasted red peppers*
1/4 cup each chopped mint and parsley
100g feta, crumbled
2 cups baby spinach leaves

1/4 cup olive oil
2 Tbsp white wine vinegar
1 tsp sugar
1 tsp smoked paprika
1/2 tsp salt and pepper

*You can chargrill and peel the peppers yourself or used bottled ones

Heat the oil in a large saucepan or frying pan with a close-fitting lid. Add the onion and cook, stirring frequently until the onion softens, then stir in the couscous. Continue to cook, stirring every minute or so, for about 5 minutes until the couscous has lightly browned.

Add the stock (or water and stock powder) and salt. Bring the mixture to the boil then reduce the heat to a gentle simmer. Cover the pan with the lid and cook for 8–10 minutes until the water has been absorbed and the couscous is tender (add a little extra water if required). Set the couscous aside to cool.

Prepare the dressing by whisking all the ingredients together (or measure everything into a screw-top jar and shake to combine).

Halve the tomatoes and add them to a bowl. Cut the roasted peppers into 5mm strips and add these to the tomatoes along with the herbs. Add the couscous and stir to combine.

Crumble about two-thirds of the feta into the bowl, then add the spinach leaves and the dressing. Stir gently to combine, then garnish with the remaining feta.
Serve immediately or cover and refrigerate until required.

Photography: Lindsay Keats

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