Sumac and turmeric couscous salad with rocket and cranberries
Delight your taste buds with this vibrant sumac and turmeric couscous salad, featuring peppery rocket and sweet cranberries. A refreshing fusion of flavors!
Ingredients:
- 2 cups Coucous
- 2 cups bboiling water
- salt
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Turmeric
- 1 tablespoon Sumac
- 1/3 cup dry cranberries
- 2 tablespoons roasted pumpkin kernels
- 1 tablespoon toasted white Sesame seeds
- 1 tablespoon toasted black Sesame seeds
- 1 bunch fresh rocket
Instructions:
- Spread the raw couscous evenly on a large tray. Drizzle with a light amount of salt and olive oil, then use your hands to ensure the couscous is coated with the oil and salt.
- Pour in the hot water, gently mix with a fork until all the couscous is moistened, cover the tray with foil, and let it sit undisturbed for 5 minutes.
- Fluff the couscous with a fork while it's still warm, sprinkle in the turmeric, and mix thoroughly until the couscous turns uniformly yellow.
- Mix in 2/3 of the dried cranberries until well combined.
- Allow the couscous to reach room temperature. Sprinkle in the sumac, 2/3 of the seeds, and gently combine everything by fluffing with a fork.
- Transfer to a serving dish, layer the rocket on top, sprinkle with the remaining seeds and cranberries, and serve with a vinaigrette.
Summary:
- Calories: 1865 kcal
- Fat: 54 g
- Protein: 55 g
- Carbs: 291 g
- Potassium: 1741 mg
- Magnesium: 345 mg