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.