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Blood Orange Couscous

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!