- Put the cumin and fennel seeds in a dry frying pan and toast over a medium heat, shaking the pan often, for a few minutes until fragrant. When cool, grind with the pestle to a powder.
- Heat 2 tablespoons olive oil in the frying pan and sauté the onion, celery and garlic over a medium heat for 5 minutes or so, until “softened but still with a bit of bite. Remove from the heat and add the ground spices and lemon zest.
- Cook the couscous in plenty of salted water, following the packet instructions, about 9 minutes. Drain well and mix with the onion and spice mixture. Allow to cool.
- Stir in the lemon juice, herbs, walnuts and plenty of salt and pepper. Before serving, add more oil to lubricate the couscous to your taste – you might want a little more lemon juice too.
Couscous Salad with Herbs and Walnuts
#myrecipe
By Rina Gupta
May, 7th
609
Servings
1 person
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- Cumin seeds 2 tsp
- Fennel Seeds 1 tsp
- Olive oil 5 tbsp
- Onion 1
- Celery sticks 2
- Garlic 2 cloves
- Lemon juice 1
- Couscous 200g
- Parsley 1 bunch
- Walnuts 75g
- Sea salt
