- 3/4 cup precooked couscous
- juice of half an orange
- 3 tbsp olive oil
- 3 tbsp chopped coriander leaves
- salt and black pepper
- 1 1/4 cups boiling water
- 2 oranges
- a 3 inch piece of cucumber
- 4 tomatoes, quartered
- 3 eggs, hard cooked, peeled and quartered
- 1 can of anchovy fillets, drained and halved lengthwise
- 12 black olives
- 1 tbsp pine nuts
- coriander for garnish
- 2/3 cup plain yogurt
- juice of half an orange
- 3 cloves garlic, peeled and crushed
- 3 tbsp olive oil
- 2 tbsp chopped coriander leaves
- large pinch of coriander seed
- salt and black pepper to taste
Line a strainer with cheesecloth, rinse the couscous, drain well and transfer to a large bowl.
Mix together the orange juice, olive oil and chopped coriander and season well with salt and pepper. Pour over the couscous and mix well. Pour the boiling water over the grains and stir gently as they swell. When all the water is absorbed, transfer to a large serving dish.
Peel and slice the oranges. Thinly slice the cucumber and arrange the cucumber and orange over the couscous, then arrange the tomato and egg wedges, the anchovies and the olives. Sprinkle with the pine nuts cover and chill.
To make the dressing, combine the yogurt, orange juice, garlic, oil, chopped coriander leaves and ground coriander seed and season to taste with salt and pepper.
Dress the salad with the dressing and serve garnished with coriander sprigs.
- Yields: 6 - 8 servings
- Preparation Time: about 30 minutes excluding chilling time