Curtis Stone’s couscous salad with pita and herbs
Loaded with herbs and chickpeas, this hearty couscous salad is ideal if you’re short on time.
Note: + Cooling time
- 1 1/2 cups (300g) pearl couscous
- 2 large pieces pita bread
- 1/2 cup (125ml) extra virgin olive oil
- 1 1/2 tsp dried thyme leaves
- 2 lemons, zested, juiced
- 2 garlic cloves
- 1 Lebanese cucumber, thinly sliced
- 5 spring onions, thinly sliced
- 3/4 cup (125g) canned chickpeas, rinsed, drained
- 1/4 cup (40g) pitted kalamata olives, thinly sliced
- 1/4 cup (30g) pitted green olives, thinly sliced
- 1/2 cup (80g) pine nuts, toasted
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup coarsely chopped dill
- 2 baby cos lettuce, leaves separated
In a large saucepan of boiling water, cook the couscous for 5 mins or until just tender. Drain well (do not rinse) and arrange over a large baking tray. Set aside to cool completely.
Meanwhile, heat a barbecue grill or chargrill on high. Brush both sides of the pita with 2 tbs oil. Sprinkle with thyme and season. Cook the pita, turning halfway through cooking, for 5 mins or until crisp and lightly charred. Set aside to cool. Break into large pieces.
In a food processor, process ¼ cup (60ml) lemon juice, 2 tsp lemon zest, garlic and ½ tsp salt. With the motor running, add the remaining oil in a thin, steady stream until well combined.
In a large bowl, toss the couscous, cucumber, spring onions, chickpeas, combined olives, pine nuts, parsley and dill with enough dressing to coat. Arrange the couscous mixture, lettuce and pita on a serving platter. Drizzle with more dressing and season to serve.
Make ahead: Prepare the couscous and dressing up to 1 day ahead. Cover separately and refrigerate.