Warm couscous salad
Ayurvedic recipe Warm Couscous Salad
SERVES : 1
INGREDIENTS :
- 1/2 cup couscous
- 1 cup pure water
- 1/3 cup grated carrot
- 1/3 cup shredded fennel
- 1/3 cup grated fresh coconut
- 1/3 cup coarsely chopped roasted cashews
- 1 tsp ghee
- 1/2 tsp dry-roasted cumin, ground
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Rock or sea salt to taste
- Fresh ground black pepper to taste
- 1 tbsp chopped parsley
METHOD
- Heat the ghee until it is clear. Add the cumin and sauté briefly, a minute or two. Add the couscous and continue stirring for 2-3 minutes more.
- Add the water and bring to a boil. Remove from heat and let sit, covered, for about 15 minutes. Fluff the couscous gently with a fork to separate grains. Cool to comfortably warm, fluffing occasionally.
- Meanwhile, combine the carrot, fennel, coconut and cashews in a bowl. Gently fold in the coucous.
- Make the dressing by mixing together the olive oil, lemon juice, salt, black pepper and parsley.
- Pour the dressing over the salad and toss gently to coat.
