I would have to say, this is one of the easiest salads you will ever make - and with the best outcome too. Try taking this to your next gathering and see what the verdict is. The use of fresh herbs, spices, different textures, and the combination of sweet and salty is why this salad is a winner.
I love having the leftovers with corn things and avocado for lunch. My mouth is watering just thinking about it.
The beauty of cous cous is that it is a perfect blank canvas, soaking up any flavour you decide to add to it beautifully. I have given a few cheat options in this one if you are short on time or feeling lazy (we're all human after all).
Feel free to cook more cous cous than necessary and store in the fridge so you can add your own flavours to it for the next day or the day after that (cooked cous cous lasts in the fridge for about 3-4 days).
Anyway I will stop rambling and show you how to make it!
THIS IS WHAT YOU WILL NEED:
1 cup of cous cous
1/2 cup finely chopped fresh mint
1/2 cup finely chopped coriander
1/2 cup sultanas
1/2 cup raw cashews (cheat: buy cashews already roasted)
1 cup chopped shallots
1 capsicum chopped into cubes
Juice of one lemon
2 tbsp of olive oil
1 tsp cinnamon
1 tsp cumin
1/2 tsp nutmeg
1/2 tsp cardamom
1/2 tsp ginger
1/2 tsp fennel
(cheat: if you don't have these herbs just use 2 tbsp of a garam masala mix)
Salt and pepper to taste
THIS IS HOW YOU CHUCK IT TOGETHER:
1. Cook cous cous by following instructions on the back of the packet. Failing that, bring 1 1/2 cups of water to the boil in a saucepan with a pinch of salt and splash of oil. Add your cous cous stirring it through evenly. Take off the heat straight away and let it sit covered for 5 minutes. Fluff with a fork and put into a big bowl ready to add your other ingredients.
2. Add all ingredients into the bowl and mix thoroughly. Taste test and add more salt, pepper or spices as desired.
There you have it! A beautiful, fresh, delicious and easy salad to have by itself or as a side. You can thank me later ;)