Sicilian Couscous Salad

Due to influences from North Africa and the Middle East many years ago, the combination of raisins and pine nuts is very common to a variety of dishes in Sicily – including pasta, caponata and even meatballs! We’ve chosen to pair them with a light couscous salad for added texture and sweetness. Perfect for summer get-togethers and lunchboxes.

Categories: Sides & Salads, Vegan, Vegetarian

Serves: 4 as a side dish Preparation time: 20 minutes

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Ingredients

  • 100g raisins
  • 50g pine nuts
  • 200g couscous
  • 1 red onion, diced
  • 50g stoned green olives, roughly chopped
  • 30g capers
  • 1 large bunch of parsley, chopped
  • 1 large bunch basil, chopped
  • 4 tbsp Filippo Berio Extra Virgin Olive Oil
  • Juice of 2 lemons
  • 1 tsp runny honey (or remove to make vegan)

Method

  1. Soak the couscous according to packet instructions.
  2. Soak the raisins in hot water for 5 minutes.
  3. Toast the pine nuts over a medium heat until slightly coloured. Remove from the pan and leave to cool.
  4. In a large bowl, mix all of the dry ingredients together and season.
  5. Combine the Filippo Berio Extra Virgin Olive Oil, the lemon juice and the honey to make the dressing and pour over the couscous before serving.

Cook with:

Extra Virgin Olive Oil

Has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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