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Clementine couscous salad with cinnamon
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200g wholewheat couscous
350ml hot vegetable stock
2 tbsp extra virgin olive oil
¼ tsp ground cinnamon
1 tbsp lemon juice
4 clementines, peeled
handful flat leaf parsley, roughly chopped
6 medjool dates, chopped
60g shelled pistachios, roughly chopped
1. Put the couscous in a heatproof bowl and pour over the hot vegetable stock. Cover with a plate and set aside for 5 minutes. Fork through the grains to fluff them up, dousing with the olive oil, cinnamon and lemon juice, forking through again to distribute evenly.
2. Slice or chop the clementines into bite-sized pieces. Fold into the couscous with the parsley, dates and pistachios; season. Serve topped with salty cheese such as feta or halloumi, if liked, or alongside roast duck or lamb.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 2010k
This recipe was first published in December 2017.