Couscous salad

This time last year, I worked in a PR agency. Towards the end of the summer, we had a little barbecue for which we ordered catering. Amongst other tasty salads and dips, this couscous salad stood out to me – it was so delicious, I can’t even tell you. Right the next morning, I sent an email to the catering service asking for the recipe, which, suprisingly, they actually sent to me!

This doesn’t look like much, but trust me – it’s really yummy and a perfect side salad!

The recipe didn’t actually come with measurements. However, I found that trusting your gut feeling works pretty well here!

FOR THE SALAD:
Couscous
Fresh and dried fruit (I used fresh figs & oranges and dried dates this time; apricots and pomegranate seeds would work nicely, too)
Walnuts

FOR THE DRESSING:
(Fresh) Orange juice
Olive oil
Salt & Pepper
Honey
A little bit of cinnamon

HOW TO:
Cook the couscous as it says on the packaging and put in the fridge to cool. It’s up to you if you want to let it cool completely or just chill down a little before you mix everything together.

While it cools down, make your dressing. I suggest using a little bit of everything at a time, mixing your couscous in gradually once it’s chilled and just giving it a little taste. It should be fruity but not sour, which is why you mix the honey in. Chop up your fruits and mix them in, too. You can either mix the walnuts in or sprinkle them on top.

This is delicious with a barbecue, with fish or with falafel – all options are complementing the fresh, zingy flavour well. It also tastes even better the next day, when the dressing took its time to really sink into all the ingredients. Enjoy! 🙂

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