Moroccan Couscous Salad with Biblical Dressing from A Week in The Kitchen

It’s the dressing of this couscous salad that pulls me in.  Cardamom.  My favourite aromatic.  I love it in Bubbah and in Ice Cream and of course, in slow-cooked tagines and curries.   

4 cups (800g) Couscous

4 eggplant, cut into blocks and roasted

6 red peppers, cut into squares and roasted

1 ½ c toasted Pistachio nuts or Almonds

50g coriander leaves

50g mint leaves

Biblical Dressing from Karen’s Box for Cooks

Roast the Aubergine cubes in a hot oven until tender and browned.  Roast the cubed Peppers until tender and slightly charred.

Bring 1l of water to the boil.  Add 2 tsp salt and a good splash of olive oil..  Gradually add the couscous, cover and remove from the heat.  Allow to stand for 5 minutes and fluff with a fork.

In a generous bowl, gently toss the roasted vegetables, nuts, herbs and dressing.

Arrange in a pile on a (Moorish) platter and garnish with extra herbs and nuts.