Couscous salad
Photography by Photography by Becky Nunes.
INGREDIENTS
tablespoons olive oil
1 large red onion, thinly sliced
1 clove garlic, crushed
1⁄2 teaspoon ground cardamom
250 ml chicken stock
250 grams instant couscous (Dish recommends Tipiak brand)
1 teaspoon salt
70 grams flaked almonds, toasted
1⁄4 cup chopped flat-leaf parsley or coriander
1 lemon
METHOD
Heat the oil in a medium saucepan and add the onion, garlic and cardamom. Cook gently until the onion is tender, adding a little water if it starts to catch. Add the chicken stock and bring to the boil. Stir in the couscous and the salt, remove from the heat and cover tightly. Leave for 15 minutes. Fluff the couscous with a fork then add the almonds, herbs and a good squeeze of lemon juice.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!