© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This fresh Middle Eastern-inspired couscous salad features zingy ras el hanout, sumac and herbs on a bed of couscous with raisins ? it?s filling, flavoursome and makes for an easy, satisfying meal that's on the table in 30 minutes.
SaladDressing

2 tbsp Olive oil
3 Red onions, thinly sliced
250 ml Chicken stock or water
2 tbsp Ras el hanout
200 g Organic couscous
80 g Raisins
500 ml Hot chicken stock
70 g Arugula
Parsley, roughly chopped
50 g Flaked almonds, toasted
Sumac, to taste

3 tbsp Extra-virgin olive oil
2 tbsp Pomegranate molasses (or Balsamic syrup or honey)
1 Lemon, juiced Salt and pepper to taste

Heat the olive oil in a large skillet over a medium heat and cook the sliced red onions with a large pinch of sea salt for 5 minutes until beginning to brown. Pour in 250ml chicken stock or water and rapidly boil for 10 minutes or until all the liquid has evaporated and the onions have softened. Turn down the heat and cook for 10 minutes more until the onions are sticky and caramelised. Stir in the ras el hanout and cook for another few minutes. Season and leave to cool.
Put the couscous and raisins in a large heatproof bowl and pour over the hot chicken stock. Cover and leave for 10 minutes until all the stock has been absorbed, then fluff up with a fork. Leave to cool.
Whisk all the ingredients for the dressing together. Season.
Scrape ...