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

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

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