Adinkra Wawa Aba - the seed of the wawa tree, symbol of hardiness, toughness and preseverance

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The Fair Trade Cook Book

Couscous salad

Country of origin: Algeria
A zingy couscous salad for a summer Mediterranean meal.

Ingredients

200 gm	Zaytoun Fair Trade couscous
handful	fresh coriander
handful	fresh parsley
1	red onion
1	FAIRTRADE lemon
10 cm	organic cucumber
2 tablespoons	sunflower seeds
2 tablespoons	organic linseeds
30 ml	Zaytoun FAIRTRADE olive oil
FAIRTRADE	Sources Fresh food Lemons Herbs and Spices Olive Oil

Method

Preparation
Wash and chop fine the herbs.
Grate the zest and extract the juice from the lemon.
Top, tail, skin and chop fine the onion.
Wash and chop fine the cucumber.
Cooking
Put the couscous into a shallow dish and add approximately an equal volume of hot water. Mix with a fork, leave to stand for a few minutes whilst the other ingredients are prepared. The couscous will double in volume.
Toast the seeds in a non-stick frying pan over a medium flame until they start to turn golden brown.
Fluff the couscous with a fork (the shallow dish helps with the fluffing), and add more hot water until the couscous is nice and moist.
Assembly
Mix together with the lemon zest, lemon juice, oil, chopped onion, chopped herbs, and toasted seeds, and season with salt and pepper to taste.
Add the herby mix to the couscous and turn to mix well.
To serve
Allow to stand for half an hour or so prior to serving.
Variation
For a slightly different flavour, use the zest and juice of one FAIRTRADE lime.
See also: Millet Marinade