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Roasted couscous and citrus salad with turmeric dressing

Name: Roasted couscous and citrus salad with turmeric dressing
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbs capers in brine, drained, finely chopped; 1 pink grapefruit, peeled, cut into segments; 1 orange, peeled, cut into segments; 1/2 cup each firmly packed flat-leaf parsley and mint leaves; Chopped roasted almonds, to serve; 40g ginger or turmeric, finely grated; 5 black peppercorns; 1 cup (250ml) white wine vinegar or apple cider vinegar; 1/4 cup (60ml) olive oil, plus extra to serve; 1 cup (200g) couscous; 1/2 tsp ground cumin; Finely grated zest of 2 oranges and juice of 3 oranges; Finely grated zest and juice of 1 lemon; 1/2 tsp harissa paste; 1 tbs ginger or turmeric vinegar (see method); 2 tbs Greek yoghurt; 1/2 garlic clove, crushed; Pinch of ground cumin

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Roasted couscous and citrus salad with turmeric dressing

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by delicious. team

delicious. team

Nov 01, 2017

Bursting with flavours, textures and colour, this is one salad to add to your repertoire. This recipe is an extract from Salads and Pickles: Vegetables with more taste and less waste, by Alex Elliot-Howery and Sabine Spindler of Cornersmith (Murdoch Books), $39.99.

1 tbs capers in brine, drained, finely chopped
1 pink grapefruit, peeled, cut into segments
1 orange, peeled, cut into segments
1/2 cup each firmly packed flat-leaf parsley and mint leaves
Chopped roasted almonds, to serve

Ginger or turmeric vinegar (optional, see note below)

40g ginger or turmeric, finely grated
5 black peppercorns
1 cup (250ml) white wine vinegar or apple cider vinegar

Couscous

1/4 cup (60ml) olive oil, plus extra to serve
1 cup (200g) couscous
1/2 tsp ground cumin
Finely grated zest of 2 oranges and juice of 3 oranges
Finely grated zest and juice of 1 lemon
1/2 tsp harissa paste

Turmeric dressing

1 tbs ginger or turmeric vinegar (see method)
2 tbs Greek yoghurt
1/2 garlic clove, crushed
Pinch of ground cumin

Method

1.

For the ginger or turmeric vinegar, if using, place ginger or turmeric, peppercorns and 1/2 tsp salt flakes in a small, cooled sterilised glass jar or bottle (see ‘How to sterilise jars and lids’, p 94). Cover with vinegar, seal, then set aside to infuse for 3-4 weeks.
2.

When time has elapsed, strain mixture into a jug, pouring the vinegar back into the bottle and discarding solids. Cover and store at room temperature.
3.

For the couscous, heat the oil in a heavy-based saucepan over medium heat. Add couscous and 1/4 tsp salt flakes, and cook, stirring, for 5 minutes or until the couscous starts to colour. Add cumin and orange and lemon zests, and cook, stirring, for 1 minute or until fragrant. Add harissa and cook, stirring, for 1 minute to heat through, then stir in orange and lemon juices and 1/4 cup (60ml) water. Bring to a simmer, then cover and turn off heat. Leave to steam, covered, for 15 minutes or until couscous is tender.
4.

Meanwhile, for the turmeric dressing, combine all ingredients in a bowl and stir until well combined.
5.

Stir the cooled couscous with a fork, then transfer to a large bowl. Add the capers, grapefruit and orange segments, and half the parsley and mint leaves. Gently stir with a fork to combine.
6.

Divide couscous mixture among serving bowls. Drizzle with turmeric dressing and extra oil, and scatter with almonds and remaining herbs to serve.