Couscous Parsley Salad With Preserved Lemon Recipes

Steps:

• In a stainless steel bowl, mix the couscous, curry, parsley puree, salt and pepper. Add the boiling water and immediately stir then cover tightly with plastic film. Make sure it is completely sealed. Let stand 30 minutes then with the back of a fork, fluff;
• Prepare an ice bath. In a pot of salted, boiling water, blanch the parsley for about 2 minutes until soft, but still green. Immediately plunge in an ice bath. Squeeze parsley dry and place in a blender. Turn on blender and slowly pour the oil in. Season and check. Let run for 3 to 5 minutes until the cup gets a little warm.
• PLATING Mold the couscous using an o-ring or ramekin. Place whole squab on top. Spoon vegetables around bird and drizzle some parsley oil.
• Wine Recommendation: Olmos Reward, Frankland Estate, Austral

Steps:

• Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
• In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

Steps:

• Bring a large pot of salted water to a boil. Add couscous and cook until just tender, 4 to 6 minutes. Drain.
• Meanwhile, in a small dry skillet, toast cumin seeds until fragrant, 1 to 2 minutes. Lightly crush them using a mortar and a pestle (or use the flat side of a heavy knife and a cutting board). Add to a bowl with the warm couscous, vinegar, salt and pepper and toss well. When the couscous is cool, add remaining ingredients and mix well. Taste and add more salt, lemon juice or oil if needed. Garnish with pistachio nuts if desired.

Steps:

• To prepare salad:
• In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
• To make Paula Wolfert's Seven-Day Preserved Lemons:
• Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.

Steps:

• Place the bulghar wheat or couscous in a heatproof bowl with the crumbled stock cube and garlic, pour over boiling water to cover, then set aside for 30 mins for bulghar or 10 mins for couscous.
• If you've used bulghar wheat, drain thoroughly, or fluff up couscous with a fork. Stir in the remaining ingredients. Serve, chill until needed, or see suggestions, right.
• To make with goat's cheese, mix the crumbled goat's cheese, and a large pinch chilli flakes into the salad with lots of black pepper. Divide between bowls and serve.
• To make with grilled halloumi, heat 1 tbsp oil in a non-stick pan. Thickly slice the halloumi cheese and fry on a high heat for 2-3 mins on each side, or until softened and golden. Finely chop the small preserved lemons into the salad. Divide between bowls. Top with the cheese slices and serve.

Steps:

• Place the water and stock powder in a saucepan and bring to the boil.
• Remove from the heat.
• Stir in the couscous using a fork, then cover the pan and stand for 2 minutes.
• Add the butter, parsley and lemon rind.
• Stir with a fork until well combined and serve.