Couscous salad
Photography Photography by Becky Nunes.
INGREDIENTS
tablespoons olive oil
1 large red onion, thinly sliced
1 clove garlic, crushed
1⁄2 teaspoon ground cardamom
250 ml chicken stock
250 grams instant couscous (Dish recommends Tipiak brand)
1 teaspoon salt
70 grams flaked almonds, toasted
1⁄4 cup chopped flat-leaf parsley or coriander
1 lemon
METHOD
Heat the oil in a medium saucepan and add the onion, garlic and cardamom. Cook gently until the onion is tender, adding a little water if it starts to catch. Add the chicken stock and bring to the boil. Stir in the couscous and the salt, remove from the heat and cover tightly. Leave for 15 minutes. Fluff the couscous with a fork then add the almonds, herbs and a good squeeze of lemon juice.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.