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Couscous salad with pita and herbs




Source of Recipe


Curtis Stone (Coles)






Recipe Introduction


serves 4

Couscous and dressing can be made a day ahead





List of Ingredients



• 300g pearl couscous (or use GF couscous, lentils or buckwheat)
  
• 2 large pieces pita bread
  
• 1/2 cup (125ml) extra virgin olive oil
  
• 1 1/2 tsp dried thyme (or use fresh from garden)
  
• 2 lemons zested, juiced
  
• 2 garlic cloves
  
• 1 Lebanses cucumber, thinly sliced
  
• 5 spring onions, thinly sliced
  
• 3/4 cup (125g) cooked or canned chickpeas, rinsed, dreained
  
• 1/4 cup (40g) pitted kalamata olives, thinly sliced
  
• 1/4 cup (30g) pitted green olives, thinly sliced
  
• 1/2 cup (80g) pine nuts, toasted
  
• 1/4 cup chopped flat-leaf parsley
  
• 1/4 cup coarsley chopped dill
  
• 2 baby cos lettice, leaves separated (or use what greens you have in garden)
  






Instructions



1. In a large saucepan of boiling water cook couscous for 5 mins until just tender (I salt the water). Drain well. Do not rinse. Arrange over a large baking tray and set aside to cook completely
   
2. Heat a large bbq grill or chargrill on high. Brush both sides of pita with 2 tbs olive oil. sprinkle with thyme and season. Cook for 5 min, turning halfway through cooking. It should be crisp and lightly charred. Set aside to cook, Break into large pieces.
   
3. Use food processor (or I would just use a jar) to combine lemon juice and zest, finely chopped or crushed garlic, 1/2 tsp salt and oil.
   
4. In a bowl toss couscous,cucumber, spring onion, chickpeas, both olives, pine nuts, parsley and dill with half the dressing. Arrange couscous, lettuce and pita on a serving platter, drizzle with the rest of the dressing and season to serve.
   






Final Comments


I'd be tempted to add pomegranates to this when I have them or dried cranberries for Christmas