Ingredients
| 225 gm |
Suma organic couscous |
| 3 slices |
multigrain or wholemeal bread |
| 450 ml |
water |
100 gm
(1 packet) |
Tropical Wholefoods Fair Trade sundried tomatoes |
| 1 |
clove garlic |
| 20 to 24 |
olives (black and / or green) |
| 50 gm |
FAIRTRADE brazil nuts |
| 225 gm |
greek feta cheese |
| 1 |
FAIRTRADE lemon |
| 25 ml |
Amazon Flame FAIRTRADE brazil nut oil |
| 1 |
iceberg lettuce |
| FAIRTRADE |
Sources
Fresh food
Lemons
Brazil Nuts
Brazil Nut Oil
|
|
Method
Preparation
Toast the bread and cut into 1 cm chunks.
Boil the water for the couscous.
Skin and crush the garlic.
Slice fine the tomatoes.
Zest and juice the lemon, discard the pith.
Chop the brazil nuts.
Cut into chunks or crumble the feta cheese.
Wash enough lettuce leaves to cover the plates.
Assembly
Put the couscous into a shallow bowl and add the hot water.
Fluff with a fork and leave to stand for about 10 minutes while you make the dressing.
Mix the oil and lemon juice and zest with the crushed garlic, add salt and pepper seasoning to taste.
Add the oil and lemon dressing to the couscous
and once the couscous is moist and fluffy turn it out into a mixing bowl.
Add the feta cheese chunks, chopped nuts, olives, and sliced tomatoes and turn gently to mix.
Chill for 1 hour (if you have the time).
Add the chunks of toasted bread and turn gently to mix.
Cover the plates with lettuce leaves.
Spoon out the couscous mixture over the lettuce.
To serve
Serve chilled.
Variation
More authentic versions would use olive oil.
Other nuts such as cashews can be used.
Bulgar wheat can be substituted for the couscous.
|
