Name: Israeli Couscous, Hijiki, Red Onion, Tomato and Parsley Salad
Ingredients: salt and freshly ground black pepper; 1 large aubergine, stem removed and cut into 2cm dice; 1 teaspoon coarsely ground fennel seeds; 6 garlic cloves, sliced; 4 tablespoons dried hijiki (see above); handful of sprouts for garnish; 200 g fine green beans, blanched and refreshed in iced water; 4 tablespoons extra-virgin olive oil; 1 (250 ml) cup of Israeli couscous (see above); large handful of flat-leaf parsley; 6 best-quality ripe tomatoes; vegetable oil for frying; 1 large red onion, thinly sliced; 4 limes; 1 teaspoon paprika; 250 g firm tofu; 2 tablespoons flour; 12 large mint leaves; 4 spring onions, sliced; 500 ml hot water

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

Israeli couscous is actually a type of ‘pasta’ made from wheat. The key to making it delicious is toasting it before cooking in the same way that you cook risotto, by the absorption method. If you’re making this for a large number of people, you may prefer to toast the couscous in the oven.

Hijiki is just one of the fabulous family of edible seaweed – it is jet-black and comes in dried form from Japanese and health food shops. If you can’t locate any, try arame – another more readil