This Wild Couscous Salad is an incredibly morish starter or side dish that works in any season.
Think about using coastal ingredients like,
Inland salads like
Ingredients for our Wild Couscous Salad (per 8 people):
- 500g couscous
- 1 Veg Stock Cube
- 1 Red Onion, Sliced
- 2 carrots, peeled into
- 30g Raisins & Mixed Seeds
- 100ml Wild Vinaigrette (or 50ml cider vinegar mixed well with 50ml olive oil)
- Any Wild Salad bits
Method for making our Wild Couscous Salad
- Pop the couscous in a bowl, place the stock cube on top and just cover with boiling water (chuck the pan lid on top to help it steam)
- Let it sit for 5 minutes to cook, top up with a little more water if needed.
- Stir through the onion, carrot ribbons & vinaigrette
- Top with any wild salad bits, edible flowers, raisins & mixed seeds.
What’s so exciting about Couscous?
Couscous has a rich cultural and historical significance in North African cuisine and society. It is a staple food in many countries, and its consumption is deeply ingrained in the cultural traditions of the region.
Historically, couscous has been a part of North African cuisine for centuries, with evidence of its consumption dating back to the 13th century. It is believed to have originated in the Berber tribes of North Africa and was traditionally served on special occasions, such as weddings and festivals.
Couscous also has a symbolic meaning in North African culture. It is often used as a representation of unity and community, as it is traditionally served in a large communal dish, with everyone eating together from the same bowl. This communal aspect of couscous is an important cultural tradition in North Africa, emphasizing the importance of sharing and community.
In addition to its cultural significance, couscous also played a significant role in the economic development of North Africa. The production and trade of couscous was an important industry in the region, providing employment for many people and contributing to the economy.
Today, couscous continues to be an important part of North African cuisine and culture. It is enjoyed in a variety of dishes, from traditional stews and tagines to modern fusion cuisine. Its cultural and historical significance serves as a reminder of the importance of food in shaping and reflecting the identity and traditions of a community.