Red Onion, Cumin and Pinenut Cous Cous Salad

Name: Red Onion, Cumin and Pinenut Cous Cous Salad
Yield: Serves 4–6
Ingredients: 300 g (10 ½ oz) instant cous cous; ½ teaspoon freshly ground black pepper; 2 medium red onions, peeled and finely sliced; 370 ml (12 ½ fl oz) tepid water; 1 teaspoon salt; ½ teaspoon cumin seeds or ground cumin (optional); 80 ml (2 ½ fl oz) olive oil; 2 teaspoons fresh rosemary leaves; ½ teaspoon cumin seeds or ground cumin (optional); 80 ml (2 ½ fl oz) balsamic or sherry vinegar; 4 spring onions, finely sliced; 100 g (3 ½ oz) pinenuts, toasted; 80 ml (2 ½ fl oz) balsamic or sherry vinegar

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This is based on a recipe I learnt over 10 years ago from a Roman chef friend called Carla. It’s best served at room temperature, as part of a buffet-style lunch. It can be made up to 6 hours before serving.

Ingredients

300 g (10 ½ oz) instant cous cous
370 ml (12 ½

Vegan

Method

Place cous cous in a bowl and pour in water. Stir in salt and pepper.

Fry onions, rosemary and cumin in oil until caramelised, stirring frequently. Add pinenuts and vinegar and cook over a high heat, stirring, until vinegar has almost evaporated. Tip mixture on top of cous cous and mix in. Stand 10 minutes then add spring onions, mix again and serve.