I made this salad over the weekend and it was love at first sight. It’s tangy and satisfying and entirely addictive.
You will need:
- 5 oz arugula
- 2 shallots
- 4 Campari tomatoes
- 1/3 cup pine nuts, toasted
- juice of one lemon
- about 6 oz couscous, yielding 3 cups
- 1.5 tsp spices – I used a tagine blend (Paprika, black pepper, ginger and turmeric) which you can also make yourself
1. Make the couscous first – toast the pine nuts in a hot oven (about 10 minutes at most); in a big bowl, mix couscous and nuts then add in spices, mix well and cover with boiling water. Cover with a plate or a lid and set aside for 20-30 minutes.
2. In the meantime, prepare the vegetables – cut the tomatoes into fours and slice the shallots very thinly.
3. Mix the arugula, couscous and vegetables gently, almost folding in the ingredients. Dress with plenty of lemon juice.