Middle Eastern 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.
Fill a medium to large size pot three-quarters full with water, add 1 tsp of salt, bring to boil, add the Israeli couscous and simmer for 7-8 minutes until al dente.Drain well and turn out couscous into a serving bowl.
To make dressing, scrape away and discard the flesh of the preserved lemon, lightly rinse and dry the skin, finely slice and dice and put in bowl. Fold in olive oil, orange zest and juice, parsley, and barberries. Season to taste with some freshly ground pepper and salt. Fold dressing through couscous while still warm.
Let couscous reach room temperature before gently folding in the cucumber, tomatoes, and chilli. Serve at room temperature.
400g Alexandra’s Israeli Couscous
1 telegraph cucumber, cut in half lengthwise, seeds removed, sliced thinly
1 punnet cherry tomatoes; halved
½ red chili; seeds removed, finely sliced (optional)
For the dressing:
¼ preserved lemon
3 Tbsp olive oil
Juice and long zest of one orange
Half bunch Italian parsley