COUS COUS AND TRAIL MIX SALAD

Cous cous has to be my all time favourite grain. It is so versatile in its ability to absorb the flavour of what ever you wish to add to it.

Cous cous especially loves nuts and dried fruits. I had a packet of trail mix in the cupboard and thought bingo you will go nicely with some cous cous and the spice mix Garam Masala which is a mix of Coriander, cinnamon, cummin, nutmeg, cloves and cardamom. It adds a touch of Eastern flavour to the dish which perfectly accompanies the dried fruits and nuts.

If your family has an allergy to nuts then simply leave them out and use only your favourite dried fruits like sultanas, apricots and apples.

INGREDIENTS

3/4 Mug of Cous Cous (uncooked)
1 1/2 Cups boiling water
1 Cup Trail Mix
1/2 Onion, diced
1 Tbs Minced Garlic
1 Tbs Garam Masala
1 Tsp Gourmet Stock from Vegetta
1 Cup Frozen Peas
Baby spinach mixed through at serving

LET’S PUT IT ALTOGETHER

1. Boil the jug and place the cous cous in a large bowl with the stock powder.
2. While the jug is boiling dice the onion and place in a small fry pan with a little olive oil and the minced garlic.
3. Cook the onion and garlic over a medium heat until the onion starts to soften (you don’t want it to brown).
4. The jug should of boiled by now. Add the boiling water to the cous cous and cover either with a lid or cling wrap and set aside for 5 minutes.
5. Add the Garam Masala to the onion and garlic and stir through to coat.
6. Add the trail mix and mix through again to heat through the dried fruit so that they can absorb all the lovely aromas. Turn the heat off.
7. Give the cous cous a stir with a fork only to loosen the grains. The cous cous should of doubled in size and be light and fluffy. Add the frozen peas now and mix through.
8. Now add the cooked trail mix to the cous cous and peas and mix well to combine again.
9. Place in a container with a lid and leave in the fridge until ready to serve.

It can also be served warm if you prefer.

Total cooking time is 10 minutes.

Serves 6 as a side dish

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