Antipasti Jewelled Couscous

 

antipasti jewelled couscous

Fluffy couscous salad, studded with rich antipasti and pistachios (if you can tolerate them) is a wonderful, wonderful thing. But it seriously has to be fluffy, there is nothing more disappointing than stodgy, clergy, water laden couscous!

You may be wondering about the sudden introduction of nuts on my site – well Little S passed a supervised food challenge and we’ve been ordered to introduce these nuts into her diet – scary stuff when you’ve lived in a nut-free house for a few years. Well, to be fair it shouldn’t be that scary, as the challenge was to nuts she’s never been allergic to, but we avoided due to cross contamination and, to be honest, a bit of fear. So the ‘challenge’ was really just an exercise to give us confidence with a few nuts. All good, and an important step forward, but not without problems. Where on earth do you buy pistachios, cashews and almonds which are totally free-from peanuts and sesame seeds?? Any pointers gratefully received!

So, we’re proceeding with caution, adding a few nuts here and there whilst at home (and trying to persuade her to like them, which is a whole other story…..). Hence, the couscous with added pistachios!

Best eaten at room temperature, this couscous salad/side is a perfect picnic or barbecue dish, just right at this time of year.

Antipasti Jewelled Couscous

(dairy-free, egg-free, can be nut-free, sesame-free, vegetarian and vegan)

vegan tomato and pepper couscous

makes one big bowlful, serves about 4

 1 cup couscous

1 cup water

1 tbsp olive oil

1 tbsp lemon juice

1 tbsp vinegar

1 tsp salt

4 sundried tomato halves, roughly chopped

1/2 jar roasted pepper antipasti, roughly chopped

3 spring onions, sliced

Large handful pistachio nuts (if can tolerate them, otherwise omit or use sunflower seeds)

  1. Pour the couscous into a flat-ish bowl
  2. Place water, lemon juice, vinegar, olive oil, salt and pepper into a saucepan and bring to the boil.
  3. Once boiling, pour over the couscous. Cover and let stand for 20 minutes.
  4. Fluff up the couscous with a fork and add the other ingredients.
  5. Serve

dairy-free couscous

Antipasti Salad

I came across this concept on Pinterest and it seemed like a great way of making a punchy flavourful salad in the depths of winter when few salad vegetables are at their best. And we always have a few half-used jars of antipasti in the fridge. It may seem quite obvious, but I’d not personally thought of it.

Surprisingly a salad made from jarred veg can still have the wow factor. The combination of marinated peppers, artichokes and olives paired with fresh crispy leaves and tomatoes is SO good. The chive vinaigrette adds enough oniony tang to avoid any harsh raw onions. Definitely a fabulous way to use up the dregs of antipasti jars, rather than letting them go out of date and eventually throw the remains out, like I sometimes do.

Antipasti Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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use as much as you think you’ll need

  • kalamata olives
  • chargrilled marinated peppers
  • marinated artichoke hearts
  • romano or little gem leaves
  • rocket leaves
  • cherry tomatoes, halved

Chive Vinaigrette (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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NB contains mustard

  • 1 tbsp red wine vinegar
  • 2 1/2 tbsps extra virgin olive il
  • 1 tsp dijon mustard
  • salt and pepper
  • 1 tbsp finely chopped chives
  • pinch of sugar

– whisk together and drizzle over the salad

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