Posts tagged delicious
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

Vegan Chocolate Cake Recipe

Vegan Chocolate Cake Recipe

IMG_3480300g all purpose flour

340g caster sugar

½ tsp salt

1 tsp baking powder

1 tsp bicarbonate soda

170g softened vegan margarine

120ml date syrup

360ml soy milk

1 tsp vanilla extract

115g cocoa powder

For the buttercream:

225g softened vegan margarine

330-450g sifted icing sugar

2 tsps vanilla.

How to:

Preheat oven to 350°F. Grease and flour 2x 9" round cake pans. Sift the flour, baking powder, baking soda, salt and cocoa powder together and set aside. Cream the margarine and sugar until light and fluffy. Add the date syrup and vanilla, mix well. Mix in the flour then the soy milk, mixing well until combined. Pour an equal amount of batter into the 2 cake pans. Bake for 30-40mins or until a toothpick inserted into the centre comes out clean. Allow to cool in pans for ten minutes then gently invert onto wire cooling racks to cool completely.

To make the icing, beat margarine for about 30 seconds. Continue beating, adding the icing sugar a little at a time. Beat until smooth. Add the vanilla. Decorate with grated plain chocolate and seasonal fruit.

Recipe from the Vegan Society. Photo: Camyoga.