Blood Orange Couscous

Name: Blood Orange Couscous
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

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Published: July 30, 2021

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!

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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!

← Blackened Salmon Tacos Stuffed Bloody Peppers →

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