Smell My Olive Pits

A blog dedicated to my love affair with all things food

Couscous salad with a bit of everything April 14, 2009

Filed under: Salad — smop @ 10:30 pm

Just before I head for a holiday, I try to clear the perishables in the fridge — it makes me feel better than if I were to throw it out.  In a way, it makes for a bit of spontaneous experimental cooking, though given I can probably spend a day just trying to think of the best way to combine everything so that it would be edible, it’s not all that spontaneous.  Anyway, this was what I came up with after realising that the olives, carrots, and spring onions that had been sitting in the fridge for a week didn’t look like they were going to last a few more days in the fridge.


Couscous salad with a bit of everything


Serves 1

  • 1/2 cup dry couscous (water + a bit of butter)
  • 2 small carrots, diced
  • 1/2 tablespoon olive oil
  • 1 teaspoon Moroccan spice powder
  • 1 small tin of tuna (spring water or natural smoked), drained
  • 8-10 black olives, sliced
  • 1 spring onion, sliced
  • salt + pepper to taste


  1. To prepare the couscous, place the dry couscous in a heatproof bowl and to it add a small knob of butter, a grind of salt and 1/2 cup of boiling water.  Give it a quick stir, and cover for 2-3 minutes.  Uncover, and fluff up with a fork.   Set aside.
  2. Heat the olive oil in a non-stick pan on medium heat, add the carrots and allow to cook for a minute or two.  Add the Moroccan spice powder, a few grinds of salt and pepper.  Cook for another minute.
  3. Add the tuna, olives and stir through until just warmed through.
  4. Add the couscous and spring onion.  Stir until everything is mixed through.  Serve warm or cold.

It actually ended up to be better than I had thought it would turn out — I suspect it could taste even better with a squeeze of lemon juice or a glug of good olive oil before serving and some fresh herbs.  All the possibilities!

Now for a bit of trivia … it was pointed out to me, the Moroccans don’t eat tuna or spring onions, so in spite of the couscous and Moroccan spices, it can’t be a Moroccan dish.  Nonetheless, if you’re not averse to the idea of pairing couscous with anything, it’s certainly something worth experimenting!


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