SORGHUM & COUSCOUS SALAD with PICKLED MUSHROOMS
SERVES 4-6 AS A LIGHT MEAL OR 8 AS A SIDE DISH / PREPARATION: 15 MINS / COOKING: 1 HOUR / MARINATING: 2-3 HOURS OR OVERNIGHT / COOLING: 1-2 HOURS / STANDING: 15 MINS
The pickled mushrooms can be kept in the fridge for up to 2 weeks. We use them to give this salad a flavour boost but you can add them to a green or other mixed salad too. They’re also a great addition to a cheeseboard.
PICKLED MUSHROOMS
250ml (1c) white wine vinegar
juice and finely grated zest of 1 lemon
125ml (½c) olive or sunflower oil
15ml (1T) Dijon mustard
5ml (1t) dried thyme
5ml (1t) dried oregano
2,5ml (½t) each salt and freshly ground pepper
5ml (1t) sugar
1 garlic clove, finely grated
1 packet (250g) button mushrooms
SALAD
water
375ml (1½c) red
sorghum, rinsed
375ml (1½c) couscous
15ml (1T) olive oil
boiling water
½ cucumber, diced
1 red onion, chopped
1 can (410g) chickpeas, rinsed and drained
1-2 feta rounds, diced
handful each of fresh parsley and fresh coriander, chopped
salt and freshly ground pepper
Keep a large jar handy.
1 Mushrooms Put all the ingredients (except the mushrooms) in the jar. Shake the jar until the pickling mixture is well combined.
2 Cut the mushrooms in half (or quarters if your mushrooms are larger) and add to the jar. Shake gently and place the jar in the fridge for 2-3 hours or overnight. Shake the jar occasionally so that the mushrooms pickle evenly.
3 Salad Bring a saucepan of water to the boil, add the sorghum and cook for 35-40 minutes or until done (it will still have a slight bite). Drain and rinse well with cold water. Set aside to cool completely.
4 Put the couscous in a large bowl, drizzle with oil and cover with boiling water, enough to reach about 1cm above the couscous.
5 Cover the bowl and leave to stand for 15 minutes or until the couscous has swollen. Fluff with a fork, then allow to cool completely.
6 In a large bowl, mix the couscous and sorghum well. Store in the fridge until well chilled.
7 Mix the cucumber, onion, chickpeas, feta and herbs into the salad. Pour 60ml (¼c) of the mushroom pickling liquid over and mix well. Season with salt and pepper.
8 Cut some of the mushrooms smaller if you like, and mix into the salad.
9 Serve immediately or store the salad in the fridge for up to 3 days.