Couscous Fattoush
Inspired by a delicious Middle Eastern Fattoush Salad we’ve used our Spice Sensation couscous in this fresh and zingy chopped salad. We’ve kept the traditional pitta in for a delightful crunch and the zesty dressing with sumac brings the whole salad together – a perfect side dish or light lunch on its own.
Method
Preheat the oven to 180C/160Cfan (if baking the pita).
Prepare the couscous according to the packet instructions. Fluff with a fork and set aside to cool.
Place the pitta pieces on a baking tray, lightly drizzle with olive oil and toss to coat. Bake in an oven at 180C/160Cfan for 8-10 minutes or until slightly crisp and lightly golden. Season with salt and pepper. Alternatively, heat 2-3 tablespoon of oil in a frying pan over a medium heat. Add the pitta and fry until lightly browned, tossing frequently. Remove to a plate lined with kitchen paper to drain and then season.
In a large mixing bowl, toss together the chopped lettuce, onions, tomatoes, cucumber, radish and herbs.
In a small bowl, whisk together the dressing ingredients until well combined. Season with salt and pepper. (If you like things a little sweeter add a little runny honey).
Stir the cooled couscous gently through the salad and just before serving, add the pitta croutons, drizzle over the dressing and toss to coat. Serve immediately.
Ingredients
- For the Fattoush
- 1 x packet of Ainsley Harriott Spice Sensation Couscous
- 1 large pitta bread, cut into bite-size pieces
- olive oil, for baking or frying
- 1 romaine lettuce heart, chopped
- 3 spring onions, sliced on the angle
- 3 ripe vine tomatoes, deseeded, chopped
- ½ cucumber, deseeded, chopped
- 4-5 radishes, sliced or chopped
- large handful of parsley leaves, chopped
- handful of mint leaves, chopped
- sea salt & freshly ground black pepper
- For the Dressing
- 2-3 tbsp extra virgin olive oil
- juice of ½ lemon
- 1 tsp pomegranate molasses (optional)
- 1 clove of garlic, minced
- ½ tsp sumac
- pinch of dried mint