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Warm Couscous Salad

You will need:

  • 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

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.

(Serves 1)

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