Dees Middle Eastern Couscous Salad Recipes

Steps:

• heat Port; add figs, simmer 10 minutes heat butter, add onion, and garlic and cook til browned. Add spices, cook 1 more minute. heat chicken stock; add couscous and boil until all stock has been absorbed. Add onion mixture, peppers, reserved figs and liquid to couscous and stir together. let couscous simmer until cooked through. Adjust seasonings with sea salt and pepper and fold in the three herbs. Garnish with toasted pistachios.

Steps:

• Soak the couscous in 9 fluid ounces cold water.
• Pre-heat the oven to 200°C Cut the eggplant into 1/4" slices, cut these in 2 lengthways then cut all across in 1/4" slices (you should end up with short'chip'-shaped pieces).
• Toss in 3 tablespoons of the oil, 2 teaspoons of the cumin and a little seasoning then roast in the oven for 15- 20 mintes, until softened.
• Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
• Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
• Whisk thoroughly and add to the couscous- this will be partially absorbed.
• When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
• Toss well and serve immediately.