Middle Eastern Couscous Salad

This is the perfect accompaniment to a creamy curry or tagine, or as a barbecue side salad. Packed with dried fruit, toasted nuts, green herbs, citrus and pomegranate seeds, this has all of the flavours of Western Asia and the beautiful colours make an elegant and stunning dish on the table. Although quite a hefty list of ingredients, there aren't many steps as it is pretty much just a case of combining everything together.


250g couscous
1 red onion (100g), thinly sliced
2 large garlic cloves (12g), crushed
1.5 tsp citrus zest (lemon or lime or a combination of both)
1 tbsp lemon juice
2.5 tbsp orange juice
1.25 tsp toasted cumin seeds
½ tsp salt
¼ tsp ground black pepper
¼ tsp cinnamon
100g dried fruit (raisins, chopped apricots, chopped figs or a mix of 3)
30g roughly chopped fresh herbs (coriander, parsley, mint or a mix of 3)
80g pomegranate seeds
150g toasted nuts (flaked almonds and pistachios or a mix of both)


Mix all of the ingredients from the red onion through to the pomegranate seeds together and let sit in a bowl for as long as possible, preferably overnight. This will allow the red onion to soften and the dried fruit to plump up in the citrus juices.
Cook the couscous according to packet instructions, usually by soaking in hot water for about 10 minutes, until all the water has been absorbed.
Mix the couscous and the nuts into the rest of the ingredients. I find that mixing by hand is easiest. Serve at room temperature.

Recipe by CAMYOGA Chef Alice Kabala