Spicy Mediterranean Couscous Salad

I suppose this has become a signature salad in our home, especially in the summer.  I’ve made it so many times I quit counting.  There is something exotic and refreshing about these Mediterranean flavours with an orangy twist.  The spice, saffron and orange combo is fabulous.

 

In a small pot, boil 2 cups of water scented with the following:

1 ½ tsp of paprika

A good squeeze of Harissa sauce, or a few drops of Tabasco (or any hot chili sauce you like)

A hit of chicken or vegetable stock, Bovril is good

A pinch of saffron

 

In a large pan, sauté 1 large diced onion and 1 diced red pepper in some olive oil. Once soft, pour in 1 cup of couscous and toast the mixture for a couple of minutes.  Then, pour in the boiling water slowly and cover the pan tightly for about 8-10 minutes.  The couscous will be light and fluffy once it has absorbed all of the sauce ( the zumi!)  Then, cool the couscous.

 

In the meantime prepare a few more flavour enhancers- chop 2-3 large scallions including the greens. Rough chop a bunch of parsley. Toast a big handful of almond slivers and zest 1 orange. Add a big handful of dried cranberries. Combine all of this into the cooled salad.  It’s such a beautiful pop of color. Then make a quick dressing of olive oil and the juice of the zested orange. Add salt and pepper to taste.  

 

If you make this salad in advance, which is always a good idea so that flavours meld, add the almonds just before serving, otherwise they get soggy.  This salad is so delicious and also pretty.