Israeli Couscous, Hijiki, Red Onion, Tomato and Parsley Salad

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

with Spicy Fried Tofu and Minted Aubergine Salad

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

Ingredients

Vegan
Spicy

Ingredients

Method