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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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!