Cous Cous, Currant and Pine Nut Salad With Hummous

A community recipe by amanda n

Not tested or verified by Nigella.com

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Introduction

A delicious, light and low fat salad. Quantities below provide 2 generous main meal sized serves, or will serve 4 if used as a side dish. Cous cous has a lovely nutty flavour and is SO easy to prepare. Lovely with lamb fillets, marinated in yoghurt, cinnamon, cumin and coriander.

Ingredients

Serves: 2-4

1 cup couscous
1 handful Zante currants
¼ cup pinenuts
2 tablespoons chopped fresh mint (or coriander)
1 cucumber (deseeded and cut into half moons)
1 avocado (optional)
1 red onion (very thinly sliced into half moons)
1 lime
1 tablespoon olive oil

Method

Cous Cous, Currant and Pine Nut Salad With Hummous is a community recipe submitted by amanda n and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Slice onions and marinate in oil and lime juice - best if left to marinate for 1-2 hours (see theory in 'Best Greek Salad' in FS)

In a separate small bowl, place dry cous cous, a pinch of salt, and the same quantity of boiling water (1 cup if using quantities above - in other words, 1 cup of dry cous cous to 1 cup water) Toast pine nuts.

Combine all ingredients. Serve with a big dollop of humous, and lamb or other meat if desired, and toasted pita bread.