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Spiced Couscous Salad With Crispy Spring Onions

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I've been inspired by middle-eastern flavours and spices with this salad. The dressing is a zingy acidic bomb of flavour. The blend of zatar, sumac and allspice make it taste other worldly. Zatar is my new favourite spice, or rather spice blend. It's a lovely earthy and salty mixture that almost always improves a dish.
Course Main Course, Salad
Cuisine Mediterranean, Middle Eastern
Diet Vegan, Vegetarian
Keyword couscous recipes, couscous salad, zatar recipes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4
Calories 495

Ingredients

  • 150 g Couscous
  • 1 Large Cucumber
  • 300 g Cherry Tomatoes
  • 20 g Mint
  • 2 Medium Heads Leaf Lettuce
  • 4 Spring Onions
  • 6 Tablespoons Sunflower Oil

Dressing

  • 2 Teaspoons Zatar
  • 2 Teaspoons Sugar
  • 1 Teaspoon Allspice
  • 4 Tablespoons Olive Oil
  • 1 Teaspoon Sumac
  • 1 Clove Garlic
  • 1 Teaspoon Salt
  • 1 Tablespoon Sherry Vinegar

Instructions

  • Place the couscous in a saucepan and pour over 250 ml of boiling water. Cover and leave for 5 minutes after which it should be soft and fluffy. Fluff with a fork and allow to cool.
  • Grate the cucumber into a small mixing bowl. Mix in 1 tsp of table salt. Let the cucumber stand for 5 minutes, then squeeze the excess water out of the cucumber. Placing back into the mixing bowl.
  • Shred the lettuce into thumb sized pieces, wash and place into a large mixing bowl. Chop and quarter the cherry tomatoes and add to the lettuce bowl. Roughly chop the mint and toss into the bowl along with the cooked couscous. Combine the salad well with your hands.
  • Chop you spring onions into thin slices then heat the sunflower oil in a deep pan over a medium high heat. Toss in the spring onions and cook for 1 - 2 minutes until golden brown and crispy. Remove the spring onions and season with kosher salt and black pepper.
  • Next make your dressing. Mash together the garlic clove into a paste. Then mix, along with the rest of the dressing ingredients in a small jug. Pour over the mixed salad and toss again with your hands until well combined.
  • Serve the salad with the crispy spring onions sprinkled over the top along with any extra mint leaves.

Nutrition

Calories: 495kcal | Carbohydrates: 39g | Protein: 6g | Fat: 36g | Saturated Fat: 4g | Sodium: 600mg | Potassium: 389mg | Fiber: 4g | Sugar: 5g | Vitamin A: 790IU | Vitamin C: 24mg | Calcium: 59mg | Iron: 2mg