Couscous Salad with Lemon, Prunes and Crispy Onions Recipe:
A refreshing, lemony couscous with prunes, coriander and crispy fried onions, delicious and hearty.
The pack couscous was nearing its best before date and I was all alone this afternoon, even the Sun shone bright and no sign of rains. All of it conspired the making of this absolutely refreshing, light, quick, filling and hearty bowl of Lemon, Coriander, Prunes and Caramelised Onion Couscous Salad. We usually like to serve a mildly flavoured couscous with some gravy, a tagine preferably but have come to realise they are great on their own too as a Salad with good lemony dressing. The couscous has no flavour of its own but it so beautifully absorbs the flavours from other ingredients, therefore making it a good base ingredient.
This bowl of tangy couscous with a hint of heat from red chilli flakes, freshness of coriander, extra virgin olive oil, some sweet dried prunes, and the crispy caramelised onions is sure worth a try. It can prove to be good add-on to the salad table and could easily impress those health conscious girlfriends.
Ingredients (Serves 2-4):
- 250 gms Couscous
- 250 ml boiling water
- Juice of 1 lemon, about 5-6 tbsp
- ½ tsp zest of lemon
- ½ tsp red chilli flakes
- 1 large red onion, cut into thin strands
- A handful of chopped fresh coriander
- 7-8 dried California prunes, try Del Monte available across gourmet stores
- Salt to taste
- 2 tbsp olive oil plus extra for frying the onions
- Take the couscous in a large bowl with lid, boil 250 ml water with aprox 1 tsp salt and 1 tbsp olive oil. Pour the hot water over the couscous, give it one stir and cover with the lid. Leave on for 10 mins. Alternatively cook couscous as per the instruction on the packet.
- Fry the chopped onions in hot olive oil over medium heat until it is crispy and browned, drain on a kitchen tissue and keep aside.
- Fluff up the couscous with a fork, stir in the lemon zest and juice. Then add the olive oil, roughly chopped prunes, coriander.
- Taste for salt and adjust if required, finally top with chilli flakes and fried onions. Serve immediately with extra lemon slices if required.
Dos and Don’ts:
- Adjust chillies and lemon juice to taste.
- Prunes can be replaced with raisins or dried apricots