- 4 cups [1 L] semolina [coucous]
- 4 cups [1 L] boiling water
- 1/2 cup [125 mL] grossly freshly chopped parsley
- 1/3 cup [80 mL] grossly freshly chopped mint
- 1/2 cup [125 mL] grossly freshly chopped coriander
- 4 tomatoes, peeled, seeded and diced
- 1/2 cup [125 mL] olive oil
- 1/3 cup [80 mL] freshly squeezed lemon juice
- 1 tablespoon [15 mL] grated lemon rind
- 1 tablespoon [15 mL] freshly grated ginger
- 1 tablespoon [15 mL] coarse salt
- 1 tablespoon [15 mL] freshly ground black pepper
- 1 bunch green onions, thinly sliced
- 1 tablespoon [15 mL] caraway seeds
- 2 teaspoons [10 mL] coriander seeds
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- Transfer couscous into a heat-safe large bowl.
- Pour boiling water over couscous; set aside for 5 minutes.
- Using a fork, fluff couscous.
- Into a large clean bowl, mix together chopped parsley, mint and coriander, tomato dices, olive oil, lemon juice, grated lemon rind and ginger, coarse salt, freshly ground pepper and green onion slices; reserve.
- Into a fry pan, brown together caraway and coriander seeds over medium-high heat, stirring, until scenting.
- Transfer seeds onto a cutting board; grossly crush seeds, using the flat side of a knife or the bottom of a glass.
- Mix into reserved tomato dices mixture.
- Well mix in fluffed couscous.
- Check for seasonings and serve.
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