Giant Couscous

Giant Couscous

With Beetroot, Greens, Vegan Feta & Roasted Pistachio Nuts

Serves 4-6

What a celebration of colour, texture and flavour! This can be served warm or cold, as a main, or an accompaniment, for lunch, or dinner. It is an impressive dish, which will complement your table and tickle all tastebuds. It is also very easy and quick to put together.

Ingredients

500g giant couscous (or regular couscous)

2tsp vegetable stock powder

3 beetroot, cooked and diced into 1cm squares

200g vegan feta cheese, diced into 1cm squares

A large handful of lamb’s lettuce

A large handful of rocket leaves

1tbsp fresh dill, finely chopped

1tbsp fresh chives, finely chopped

200g raw whole pistachios

- For The Dressing -

1tbsp mustard

Juice of 2 small or one large lemon

1tsp maple syrup

1/2tsp oregano

1/2tsp marjoram

1/2tsp thyme

1/2tsp sumac*

1/4tsp cumin

1tsp sesame seeds

1tsp onion powder

1/2tsp salt

2tbsp water

Method

Preheat the oven at 180C.

First cook the couscous in water with the vegetable stock, according to packet instructions.

To roast the pistachios, scatter them on an oven tray lined with baking paper. Spray them with a tiny bit of olive oil and sprinkle some salt. Rub them a little with your hands, so as to coat them evenly and roast in the middle of the oven for ten minutes, until they become fragrant. Take them out and set them aside to cool.

To make the dressing, mix all ingredients in a small jug, with a small whisk.

Place the drained couscous in a large bowl and stir in the rest of the ingredients, including the roasted pistachios.

Drizzle the dressing over the top and mix well, so that everything is coated nicely.

Enjoy!

Notes

*Sumac is a flowering plant that grows in temperate regions around the world. Its fruit is dried and powdered and used as a spice in Middle Eastern cuisine. It has a lovely lemony tart taste.