I’ve had a recent hankering for all things olive – I developed a taste for olives only in my mid-twenties and it was definitely a slow burner – starting off with eating one off a pizza to a nibble now and then. Now I sometimes just really want an olive or two!
This salad is delightfully different – bringing the concept of a vegetarian tapenade to a plate of giant couscous. It was partially about using up what I had in the cupboard but the results are a rather stunning salad and a nice contrast to a usual platter. I’d definitely recommend loads of parsley for added freshness and well as vitamins.
Tapenade Giant Couscous Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, fish-free, vegetarian and vegan)
- 100g giant couscous
- 2 tbsp olive oil
- 200ml water
- 2 tbsp balsamic vinegar
- 1 tbsp capers
- 1/4 cup chopped black olives, I like Greek Kalimantan olives
- 1/4 red onion, sliced or chopped
- Large handful of parsley
- Soak the red onion in ice cold water to remove some of the ‘bite’.
- Dry fry the couscous in 1tbsp olive oil until golden. Pour in the water and balsamic and stir until absorbed. Taste, if not cooked through, add a little more liquid and continue to stir until cooked through (this will take 15 or so minutes)
- Drizzle over the oil, and a little more balsamic if you like, leave to cool.
- Drain and pat dry the onions. Stir all the ingredients into the couscous and ideally let sit for half an hour at room temperature for the favours to meld.
Beautiful salad. Love the salty olives and sweet onions. The texture of Israeli couscous is great for salads and the couscous absorbs flavors great. Fantastic recipe. Have a great day.
Thanks so much Connie. Israeli couscous is quite a revelation – so much fun to play around with
looks scrumptious 🙂
Thank you x
looks good, great combination of colours and flavours.
Colour always adds so much to a dish 🙂