Ingredients with Measurements:
- 1 cup of couscous
- 1 1/2 cups of boiling water
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground ginger
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh mint
- 1/2 cup of chopped fresh cilantro
- 1/2 cup of chopped green onions
- 1/2 cup of chopped red bell pepper
- 1/2 cup of chopped cucumber
- 1/2 cup of chopped tomatoes
- 1/2 cup of chopped dates
- 1/2 cup of chopped almonds
Special equipment needed:
- Large mixing bowl
- Small mixing bowl
- Fork
- Measuring cups and spoons
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large mixing bowl, add the couscous, salt, and black pepper. Pour the boiling water over the couscous and stir with a fork. Cover the bowl with a lid or plastic wrap and let it sit for 10 minutes.
2. In a small mixing bowl, whisk together the olive oil, lemon juice, cumin, paprika, cinnamon, coriander, and ginger.
3. Once the couscous has absorbed all the water, fluff it with a fork. Add the dressing to the couscous and stir to combine.
4. Add the chopped parsley, mint, cilantro, green onions, red bell pepper, cucumber, tomatoes, dates, and almonds to the couscous mixture. Stir to combine.
5. Serve the Abnabat Couscous Salad at room temperature or chilled.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Room temperature or chilled
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 38g
Fiber: 6g
Protein: 8g
Substitutions for ingredients:
- Quinoa or bulgur can be used instead of couscous.
- Lime juice can be used instead of lemon juice.
- Pine nuts or walnuts can be used instead of almonds.
- Raisins or dried apricots can be used instead of dates.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add feta cheese or goat cheese for a creamy texture.
- Add chickpeas or black beans for extra fiber and protein.
Tips and tricks:
- Make sure to fluff the couscous with a fork to prevent clumping.
- Toast the almonds in a dry skillet for extra flavor.
- Double the recipe for meal prep or a large gathering.
Storage instructions:
Store the Abnabat Couscous Salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The Abnabat Couscous Salad can be eaten cold or at room temperature. If you prefer it warm, microwave it for 30 seconds or heat it in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the Abnabat Couscous Salad in a large bowl or on individual plates. Garnish with extra herbs and almonds.
Garnishes:
Chopped fresh herbs, toasted almonds, crumbled feta cheese, or goat cheese.
Pairings:
Grilled chicken, shrimp, or lamb. A side of pita bread or naan.
Suggested side dishes:
Hummus, baba ganoush, or tzatziki.
Troubleshooting advice:
If the couscous is too dry, add a tablespoon of olive oil or lemon juice. If it's too wet, let it sit uncovered for a few minutes to absorb the excess liquid.
Food safety advice:
Make sure to wash all the vegetables and herbs before chopping them. Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
Couscous is a staple food in North Africa and the Middle East. It's made from semolina wheat and is often served with meat, vegetables, or stews.
Flavor profiles:
The Abnabat Couscous Salad is a flavorful and aromatic dish with a mix of sweet and savory flavors. The spices add warmth and depth, while the herbs and vegetables add freshness and crunch.
Serving suggestions:
Serve the Abnabat Couscous Salad as a main dish or a side dish. It's perfect for a summer picnic, potluck, or a healthy lunch.
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