Serves: 6
INGREDIENTS
300 grams Israeli couscous
100 grams whole, skin on, almonds, toasted and roughly chopped
8 fresh dates, pitted and quartered
2 cups picked flat leaf parsley
Dressing
6 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, crushed
1 teaspoon Dijon mustard
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients together and season to taste.
Cook the couscous in plenty of boiling, salted water until tender, about 20 minutes. Drain well and tip into a bowl. Add most of the dressing and combine. Set aside to cool.
To serve: Add the almonds, dates, flat leaf parsley and the remaining dressing and toss together. Season well. Spoon into a cone shape in a serving bowl and serve at room temperature.
Menu: Serve with Smoked Fish Skordalia and Roasted Olives, Moroccan Chicken with Orange and Mint Salsa.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.