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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.