Casa Fin | Ricette - Reet’s Couscous Salad

 Recipe Title
arrow Reet’s Couscous Salad

 Recipe Author arrow Rita Fin
 The Story Behind The Recipe arrow I made this up from reading MANY similar recipes and compiling the best ideas - started bringing it to family events in about 1994.
 The Recipe's Country of Origin
arrow Mix of Middle Eastern and Aussie
 Meal Type arrow Insalata
 Preparation Time arrow c 1 hour (NB overnight option)
 Cooking Time arrow 30 minutes
 Oven Temperature arrow 205o
 Number of Servings arrow 10
arrow 1. 2 cups couscous
2. 2 ½ cups chicken stock
3. 700g sweet potato (roasted, diced)
4. 200g blanched snow peas
5. finely sliced shallots or spring onions
6. toasted pine nuts
7. 1 can whole chick peas, rinsed, well drained and pat dry

1. Olive oil – 3 Tbs (even more)
2. Cumin – 1 to 2 teaspoons
3. ¼ cup chopped mint
4. ¼ cup lemon juice
5. 1 tablespoon of honey

 Ingredients Source arrow 1. You can use pumpkin and sugar snap peas instead if you like - I think any steamed or baked veges would go with it really.
2. Great for using up leftover veges.

 Cooking Instructions arrow 1. Bake sweet potato whole (c 30 mins in very hot oven until al dente). Allow to cool, then skin and chop
2. Blanch snow peas. Not more than 1 minute. Cool, slice.
3. Toast pine nuts.
4. Boil chicken stock
5. Add stock to couscous in bowl, with some olive oil – allow to soak up liquid for 5 mins.
6. Fluff couscous with a fork, using sideways motion, adding a bit more olive oil
(I add some cumin at this stage too).
7. Allow to cool.
(You can prepare all of this the day before up to this step)
8. Add chopped spring onions, mint, chick peas.
9. Add ½ dressing and toss
10. Arrange couscous mix on a platter (or bowl)
11. Put sweet potato and snow peas on top.
12. Sprinkle pine nuts.
13. Drizzle the rest of the dressing over the top.

 Serving Suggestions arrow Excellent accompaniment to any Buffet or BBQ

Buon appetito!