Couscous Salad

Israeli Couscous Salad with Asparagus and Shiitake

I’m a big fan of Israeli couscous, also known as fregola. The key is always to toast it before cooking it. Much like toasted nuts, it has more flavour when prepared this way.

1 cup Israeli couscous
3 tablespoons olive oil
1/2 red onion, thinly sliced
2 cloves garlic, thinly sliced
6 shiitake mushrooms, stalks removed, thickly sliced
2 teaspoons fresh thyme leaves
1 litre water
1 bunch asparagus, stalks removed, cut into thirds then blanched and refreshed
70g semi-dried tomatoes, coarsely chopped
150g olives
1 good handful fresh soft herbs (eg dill, fennel, mint, parsley), coarsely chopped or torn
2 tablespoons lemon juice

In a medium pan, fry couscous in half the oil until dark golden in colour, stirring most of the time to prevent it burning. The more toasted, the better the flavour. Add onion, garlic and shiitake and fry until onion wilts. Add thyme and water (stand back as the steam can shoot out), bring to the boil then reduce heat to medium and cook with the lid on for 6 minutes. The couscous needs to be soft enough to bite into so taste a few grains. If it’s still too chewy add a little more hot water and keep cooking with the lid on.
When it’s ready, stir in salt and pepper to taste, take lid off and cook until water has evaporated. Tip into a bowl and leave to cool. Mix in all the remaining ingredients and the remaining olive oil and taste for

seasoning.

Serves 4