Serves: 6
INGREDIENTS
300 grams Israeli couscous
100 grams whole, skin on, almonds, toasted and roughly chopped
8 fresh dates, pitted and quartered
2 cups picked flat leaf parsley
Dressing
6 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
1 teaspoon Dijon mustard
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients together and season to taste.
Cook the couscous in plenty of boiling, salted water until tender, about 20 minutes. Drain well and tip into a bowl. Add most of the dressing and combine. Set aside to cool.
To serve: Add the almonds, dates, flat leaf parsley and the remaining dressing and toss together. Season well. Spoon into a cone shape in a serving bowl and serve at room temperature.
Menu: Serve with Smoked Fish Skordalia and Roasted Olives, Moroccan Chicken with Orange and Mint Salsa.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.