Golden Couscous Salad Recipes

GOLDEN COUSCOUS WITH APRICOTS & CRISPY ONIONS

Steps:

• Boil a kettle. Tip the couscous into a large bowl, crumble in the stock cube, then add the turmeric, cinnamon and apricots, and season well. Pour over 500ml boiling water, give everything a quick stir, then cover with cling film and leave for 5 mins.
• Put half the sliced onions in a bowl with a good pinch of salt and the sugar, pour over enough boiling water to cover and leave to steep for 10 mins. (This will remove some of the onions' acidity and turn them a beautiful bright pink colour.)
• Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot, fry the remaining onions in batches for 1-2 mins until golden and crispy. Drain on kitchen paper and sprinkle with salt.
• Use a fork to fluff up the couscous. Drain the steeped onions and stir through the couscous with the lemon zest and juice, olive oil and herbs. Tip onto a serving platter or bowl and scatter with the crispy onions and mint leaves.

COUSCOUS WITH GOLDEN RAISINS

Steps:

• Heat oil in a 4-quart pot over medium-high. Add couscous; stir to coat with oil and cook, stirring, until lightly toasted, 1 to 2 minutes.
• Add the water and raisins; season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until couscous is tender and has absorbed the liquid, 8 to 10 minutes. Remove from heat. Fluff with a fork and stir in butter before serving.

GOLDEN COUSCOUS SALAD

Steps:

• Prepare couscous according to package directions.
• Once couscous has finished cooking run a fork through it to prevent lumping.
• While letting the couscous cool prepare the salad ingredients and then mix couscous in a bowl.
• To prepare salad dressing whisk oil, lemon juice, and tumeric together until well blended.
• Pour over dressing, toss, and serve.