Cous Cous salad
Cook 2 cups of couscous as directed on packet. I use a chicken stock cube to give more flavour. Cool…..then add chopped yellow, green and red capsicum (1 each). Finely chopped red onion, 2/3 cup of dried currants. About an hour before serving add ¾ cup mixed chopped coriander, parsley and mint and the dressing below. Dressing can be made day ahead…
Whisk together in a screw top jar
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 crushed garlic cloves
2 teaspoons honey
1 ½ teaspoons ground coriander powder
¼ teaspoons nutmeg
Salt and pepper.
½ cup – 1 cup olive oil……original recipe said 1- 1 ½ cups but its too oily.
I’ve also added pine nuts, chopped apricots, slivered almonds etc at other times….