Recipe: Campfire couscous
Words: Grant Allen Photos: Helen Bankers
INGREDIENTS
2 cups couscous (yields 8 cups when cooked)
2 tablespoons olive oil
1 punnet cherry tomatoes
1 cup fresh basil, lightly packed
Salt and pepper
5 spring onions, finely sliced
2 cups cooked peas
1 cup fresh dates, stoned and roughly chopped
1 cup feta, crumbled
DRESSING
1 cup extra virgin olive oil
4 tablespoons lemon juice
Excess juice from 1 pomegranate, (save seeds for garnish)
Salt and pepper
GARNISH
Pomegranate seeds
1 cup mixed basil and mint leaves, roughly torn
METHOD
Cook couscous according to directions on pack. Set aside. Heat olive oil in a frying pan and sauté cherry tomatoes with basil, salt and pepper. In a large bowl, gently mix cooked couscous with spring onions, peas, dates and feta. Combine dressing ingredients in a jar, pour over salad and toss carefully. Serve on a platter and garnish with pomegranate seeds and torn herbs. Serves 8–10.
Love this story? Subscribe now!
This article first appeared in NZ Life & Leisure Magazine.
Subscribe 
Subscribe Most Popular
- Make your own beeswax food wraps: updated recipe
- How Papamoa couple Gabrielle and Andrew Walton’s long-term vision to grow their home tree by tree was made into reality
- 10 things you need to know about growing pears
- A little house on the apiary: Beekeeper Nathan Orr’s tiny house passion stemmed from a teenage illness
- Set designer Megan Vertelle’s upcycled Piha villa is an off-screen showstopper
View by Publication
