Lets me get this off my well chiselled and muscular chest – I don’t like Couscous. I never have and I never will…wait…then why is this post about Couscous salad? What’s going on you ask dear anonymous readers? No wait..thats the voices in my head I previously spoke about in my post relating to – Tom Yum Soup . Anyways. This was one of the dishes taught at my last lesson at Eleven Food Coaching co-op. Theme for this lesson Moroccan! Ole! Wait, wrong country! So the reason why I am posting about something I don’t generally like? Well for the first time in the history of this business of me posting on my blog, in other words 2 weeks, the Couscous salad that I actually had was ….wait for it…wait for it….groooooovy!.
So now I will be sharing with you my fans (or Cheffons as I am now going to refer to you as) on how to make this simply and healthy salad or accurately a Moroccan Fattoush!
The Ingredients: (Serves +-4)
250 gm of Couscous
250 ml water
4 medjhool dates
6 mini cocktail tomatoes
1 cup of parsely
1/2 cup of mint
1 cup of spring onion
1 clove garlic
1/2 cup feta cheese cubed
1 chicken breast
125ml olive oil
Lets do the prep now shall we?
The Part where we Prep:
Chop the onions into little eetzy beetzy pieces and set aside.
Crush the garlic and set aside.
Chop the parsley and mint into eetzy beetzy pieces and set aside.
Chop the dates into eetzy beetzy pieces and set aside
Cut finely the stalk of spring onions
AND …we’re done. Wait…Whaaaaaaaaaat? Sooo eassyyyy!
The Part Where We Make Stuff:
Place the Couscous granules in a bowl, add 5mg (a pinch) of salt and then add the boiling water and let it stand for 5 minutes. Make sure the water is just slightly above the level of the couscous otherwise the Couscous will be too mushy (although i actually liked it this way)
While waiting 5 minutes Sauté(oooh its a french word i sneaked in to sound sophisticated) the chopped onion and crushed garlic (ie. in a heated pan, with a little bit of oil, cook/braise the onions and garlic on low heat until the onions are caramelized).
After 5 minutes, take a fork and crumble the Couscous in the bowl (i.e. press down on the Couscous several times)
Now add the ingredients – Caramelized onions, chopped dates, cubes of feta, chopped spring onions, chopped mint, chopped parsley and then pour the olive oil. Mix well with a spoon.
If you have the amazing ability to multitask, i.e. are a woman as we know men aren’t able to do this, on another pan with a little oil or butter, roast the cocktail tomatoes for about 5 minutes while braising the onions. To speed up the process you can cut them in half as well. When done, mix them into the salad aaaaaaaaaaaaaaaaaaaaand Bon Apetite!(see another french word, we’re getting good at this!)
But wait….what about the chicken breast? Well, its optional. What you can do is spice the chicken booby with a bit of cajun spice or chilli powder, fry it in a little oil till cooked through and then shred it (i.e. once cooled, take a fork and break it up, you can also use your fingers) You can then add the pieces of flavoured chicken to the salad and mix as above as well. hmmmm proteeeein….
So there you have it, a surprisingly healthy and tasty Moroccan Fattoush! (Bless you!) aka Couscous Salad.
I will chat more about the course in my Moroccan Chicken post coming soon…
Till next time, this is Chef M saying…Fattoush to you too!
PS: Couscous Salad Achievement unlocked. +5 Chef Points to you!