Zesty Couscous Salad with houmous and garlic flatbreads
- For the Zesty Couscous Salad
- 30g Whitworths Chopped Apricots
- 100g. Couscous
- Juice and Zest of one Lemon
- 1 tsp. Turmeric
- ¼ of a Cucumber
- 5 Cherry Tomatoes, halved
- ½ Red Chilli, Chopped
- 1 tbsp. Fresh Mint, Chopped
- 1 tbsp. Fresh Coriander, Chopped
- Salt and pepper to taste
- For the Egyptian Dukkah
- 30g Whitworths Cashew Nuts
- 30g Whitworths Flaked Almonds
- 3 tbsp. Whitworths Four Seed Mix
- 1 Tub of Chic P Beetroot & Horseradish Houmous
- 3 tsp. Sesame Seeds
- 2 tsp. Cumin Seeds
- 1 tsp. Fennel Seeds
- 1 tsp. Coriander Seeds
- 1 tsp. Dried Marjoram
- 1 tsp. Cracked Black Pepper
- 1 tsp. Sea Salt
- ½ tsp. Chilli Flakes
- Drizzle of Olive Oil
- For the Garlic Flatbreads
- 100g Self Raising Flour
- 50g Whole Wheat Flour
- 150g Greek Yogurt
- 1 tsp. Baking Powder
- 1 tsp. Cumin Seeds
- ½ tsp. Salt
- 3 Garlic Cloves
- 1 tbsp. Fresh Coriander, chopped
- 100ml Olive Oil
Ready… Steady… Bake…
- For the Couscous;
- Cook Couscous according to back of pack instructions. Stir in turmeric and allow to cool.
- Add Whitworths chopped apricots and the zest and juice of one lemon.
- Half the cucumber length ways and de-seed with a teaspoon.
- Dice the cucumber and add to Couscous with halved cherry tomatoes and chopped red chilli, fresh mint and fresh coriander.
- Mix thoroughly and season with salt and pepper to taste.
- For the Dukkah;
- Put a dry heavy bottom saucepan on a medium high heat.
- Add the cumin seeds, fennel seeds, coriander seeds and chilli flakes and toast until golden. Remove from heat and add to a bowl.
- Then heat the cashew nuts, flaked almonds and four seed mix until golden.
- Add all the toasted ingredients with the dried marjoram, cracked black pepper and sea salt to a food processor or pestle and mortar and grind to desired texture.
- Drizzle olive oil over Chic P beetroot & horseradish houmous and sprinkle Dukkah generously over the top.
- For the Garlic Flatbreads;
- To make the garlic oil add garlic cloves, chopped fresh coriander and olive oil to a food processer and blend till combined.
- In a large clean bowl combine the self-raising flour, whole wheat flour, baking powder, cumin seeds and salt together.
- Stir in Greek yogurt till a dough has formed.
- Sprinkle flour over a clean surface and knead for 5 minutes.
- Divide dough into 4 equal pieces then roll out to 5mm thick on a floured surface.
- Heat a frying pan on a medium high heat and place one flat bread in at a time, cook for 2-3 minutes each side or until golden. (Some charring is natural)
- Brush with garlic oil.