Blood Orange Couscous
We much prefer Israeli couscous for its fun shape as well the absorption of flavours - this salad is fruity and spiced lightly with curry and the perfect light lunch or summer side dish!
Ingredients
- 1 cup Israeli couscous
- 2 tbsp Blood Orange Olive Oil
- 1½ cups Boiling water
- 1 tbsp Curry Rub
- ½ cup Cilantro chopped
- 1½ cup Grape tomatoes
- 1 cup Papaya chopped
- ½ cup Dried blueberries
- 2 tsp Coconut White Balsamic
- ¼ tsp Penja White Pepper
Instructions
- In a medium saucepan, toast couscous in Blood Orange Olive Oil over medium heat until golden, then add boiling water and Curry Rub. Simmer for 6-7 minutes, then cover and remove from heat and let sit for 10 minutes.
- After couscous has cooled to room temp - can speed this up by spreading out on to a cookie sheet - toss together all remaining ingredients, and season with fleur de sel and ground white pepper, if desired. Serve alongside a beautifully seared salmon fillet or curry brushed prawns.
Notes
Recipe created by Gail McCully of the Metropolitan Chef!
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