Ingredients:
- 1 1/2 cups Instant/Medium Grain Couscous
- 1 1/2 cups Chicken Stock (or Vegetable Stock), boiling hot
- 1 Tbsp Unsalted Butter (or Olive Oil)
- 1/2 tsp Kosher Salt
- 1/4 cup Extra Virgin Olive Oil
- 2 Tbsp White Wine Vinegar (or fresh lemon juice)
- 2 tsp Mild or Medium Curry Powder
- 1 tsp Runny Honey or Maple Syrup (optional)
- 1/4 tsp Black Pepper, freshly ground
- 1/2 large Red Bell Pepper, finely diced
- 3 medium Spring Onions (Scallions), thinly sliced
- 1/4 cup Sultanas (Golden Raisins)
- 1/4 cup Roasted Cashews, roughly chopped
- 1/4 cup Fresh Flat-Leaf Parsley, chopped
Instructions:
- Heat the stock (or water) until fully boiling. Place the couscous, 1/2 tsp salt, and butter or oil into a large mixing bowl. Pour the boiling stock over the top immediately. Quickly cover the bowl tightly with a clean tea towel or cling film and leave undisturbed for 5 minutes. After 5 minutes, remove the cover and use a fork to gently rake through the couscous, separating the grains until light and fluffy. Set aside to cool slightly.
- In a small bowl or jar, combine the curry powder, remaining salt/pepper, and honey or syrup. Pour in the white wine vinegar/lemon juice and the olive oil. Whisk vigorously (or shake the jar) until the dressing is well combined and slightly thickened. Taste and adjust seasoning; the flavour should be strong and punchy.
- Pour half of the prepared vinaigrette over the still-warm couscous. Toss gently with the fork to ensure every grain is coated. Fold in the diced red pepper, spring onions, and sultanas. Cover the bowl and refrigerate for a minimum of 30 minutes. This chilling time is essential to deepen the curry flavour and meld all the tastes together.
- Remove the salad from the fridge. If the couscous seems too dry, add the remaining vinaigrette one tablespoon at a time until the desired moisture level is reached. Fold in the chopped cashews and fresh parsley just before serving to maintain crunch and vibrancy. Taste one last time and adjust seasoning if needed.