Rainbow coucous salad

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There’s something about cooking up a storm in Ramadan that I find oddly satisfying and I can’t quite pinpoint why–is the anticipation of having something delicious for iftar? Is it the sense of mystery whether or not the food is going to be taste..good? I don’t know, maybe it’s just me, but I love that feeling of spending time cooking a dish and unveiling the flavors only at that first call of “Allahu Akbar”.

Two days ago, I decided that I wanted to cook some chicken and couscous, but was left uninspired on how I wanted to go about it. I pranced into the kitchen and started to ransack the cupboard, looking for anything that I thought might fit the Moroccan flavors I was looking for. Many ingredients and spices later, and I came up with this salad and it was a smashing success 🙂

Here’s what you’ll need:

For the couscous:

  • 1 cup of fine couscous
  • 2 teaspoons of turmeric
  • 1 sliced spring onion
  • Coriander
  • A pinch of seasalt
  • Extra virgin olive oil
  • A pinch of cinnamon
  • A pinch of red chili flakes

For the toppings:

  • Toasted almonds
  • Pomegranate seeds
  • More coriander
  • Mint leaves
  • Roasted chickpeas
  • Grilled chicken breasts (seasoned with sea salt, cinnamon, chili flakes, sumac and zaatar)
  • Grilled halloumi cheese
  • Sliced olives
  • Baby spinach
  • Grilled sweet potatoes

For the sauce:

  • Yogurt
  • Olive oil
  • Sea salt
  • 1/4 teaspoon of crushed garlic
  • Coriander
  • The juice of a lime
  • 1 tablespoon of tahini

 

How to prepare:

  1. In a glass bowl, place the couscous along with all the couscous ingredients and fill with 2 cups of boiling hot water. Cover the bowl with a plate or plastic wrap and let set for 10-15 minutes.
  2. After the couscous has set, remove the  plate or plastic wrap and with a fork lightly fluff the couscous.
  3. In a large flat plate, place the warm couscous and layer on the toppings. To ensure that each bite is tasty, mix half of the topping ingredients together with the couscous and leave the rest for the top.
  4. Pour yourself a few spoonfuls and layer on the yogurt sauce.
  5. ENJOY!

 

I know it feels like it may be a lot of ingredients, but I can’t tell you how delicious this dish is. You could eat it warm on the spot, or enjoy leftovers the next day–it’s absolutely delicious!

Go Straight-up Bananas with me and give this recipe a shot! And since you’re here, why not follow me on Instagram and SnapChat (ahlam.al1)?

 

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