Israeli Couscous Salad with Barberries
This Israeli Couscous Salad with Barberries is best made in advance as the flavours will infuse the longer you leave it. Make it the day before if you can or but t add the cherry tomatoes just before serving.
Three-quarters fill a medium-large saucepan with water. Add 1 tsp salt and bring to the boil.
Add the couscous and simmer for approx. 7-8 mins until al dente (almost soft, firm to the bite). Drain and turn the couscous into a serving bowl.
While couscous is cooking, make dressing. Scrape away and discard the flesh of the preserved lemon, keeping the skin only. Finely slice the preserved lemon and dice. Transfer to a bowl. Add olive oil, orange zest and juice, Italian parsley and barberries. Fold together.
Season to taste with freshly ground pepper. Fold the dressing through the drained cooked couscous.
When the couscous reaches room temperature, gently fold in the halved tomatoes, the chilli, if using, and the cucumber which has been halved lengthwise, the seeds scraped out with a teaspoon and discarded, the flesh cut into 5mm slices.
Tip: This dish is best made in advance as the flavours infuse the longer you leave it. So, make it the day before or first thing Christmas Day. Feel free to use extra orange juice from the Potato salad dressing over this dish for extra flavour.
400g Israeli couscous
1 punnet cherry tomatoes, halved
½ red chilli, seeded and finely sliced (optional)
1 telegraph cucumber
For the dressing:
¼ preserved lemon
4 Tbsp olive oil
½ bunch Italian parsley, finely chopped
1 orange, juice and zest