Cous­cous salad(

Friday - - Wanted -

serves 4) Chef Amit Choudary, Blooms­bury’s, Abu Dhabi

Prep time: 20 mins

In­gre­di­ents 200g cous­cous 400ml chicken stock, boil­ing hot 80g prunes, pit­ted and chopped 80g dry dates, pit­ted and chopped 40g onions, chopped 40g Di­jon mus­tard 80ml olive oil 20ml bal­samic vine­gar 20g fresh pars­ley, chopped 20g ca­pers, chopped 80g sun-dried toma­toes, chopped 800g or­anges, peeled and cut into seg­ments 80g baby spinach 120g rocket leaves 40g toasted al­mond flakes 20g ca­pers Method: 1. Place cous­cous in a large bowl and pour chicken stock over. Cover bowl with cling film, leave for 15 min­utes, then fluff cous­cous up with a fork. 2. In a salad bowl, mix to­gether re­main­ing in­gre­di­ents, ex­cept spinach, rocket, al­monds and ca­pers. 3. When ready to serve, add cous­cous to salad bowl, mix to com­bine and gar­nish with re­main­ing in­gre­di­ents.

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