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!
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!