This wholesome, sweet and zesty salad can be put together in under 15 minutes. Giant couscous is very different from the more popular small variety of couscous. In fact, it reminds me more of pasta. It works well in salads as it doesn’t soak up the dressing and become soggy. I chose the wholegrain option for its health benefits and distinctive flavour.
Walnut oil is one of my favourite types of oil. It has a delicious, subtle, walnut flavour but without the bitterness of the walnuts. It is widely available, not very expensive and delicious in all sorts of salads.
1/3 cup giant wholegrain couscous
1/2 cup cooked flageolet beans (or use the canned variety if you like)
1 ripe mango, peeled and cubed
1/2 cucumber, cubed
3 tablespoons finely chopped chives
Juice of 1/2 orange
Juice of 1/2 lime
2 tablespoons walnut oil
Sea salt and black pepper to taste
Rinse the couscous thoroughly. In a pot bring water to the boil, add the couscous, cover and simmer for 8 minutes. Drain and set aside to cool. If you are using dried beans soak them overnight, rinse and cook on low heat, covered, for about 50 minutes.
While the couscous is cooking prepare the other ingredients. To make the dressing, in a large bowl combine the juice of the orange and lime with the oil. Add all the other ingredients , season and stir well to combine. Serves 4.