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
- 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
- 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.
- 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.
- Add the tuna, olives and stir through until just warmed through.
- 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!