Can I tell you what I believe one of the great pluses of quarantine is? Reckless and carefree use of garlic and onions! Not having to speak to anyone except those who have eaten the same meal has made me throw my inhibitions overboard completely, not that I had many of those to begin with. 😂 Large parts of my family, and that’s a lot of people, because my family happens to be sizeable and sprawling, have very little sympathy for my love of any kind of alliums, especially the raw kind. I strongly (and with garlic-y dragon breath!) disagree! There are few things as satisfying as the crunch of a raw onion in a salad and where on earth would we be without garlic? Allium lovers, unite! 🧅🧄🧅🧄
This Herb & Garlic Couscous Salad is going to be my constant companion this summer, so I hope for your sake the 6 foot rule stays in place! Jokes aside, you can absolutely adjust this to your taste, halve or even quarter the onion and garlic amounts. It will still be delicious!
Serves 2, can easily be doubled or tripled
3/4 cup (125 g) couscous
1 tsp salt plus more to taste
freshly ground pepper to taste
1 cup (30 g) chopped flat leaf parsley
1/2 cup (20 g) chopped mint
2 tbsp extra virgin olive oil
3 tbsp lemon juice
1/2 cup (80 g) chopped red onion
2 cloves garlic, finely grated
1 cup (170 g) pomegranate seeds, reserve 2 tbsp as garnish
4 oz (125 g) buffalo mozzarella (substitute burrata or feta if you can’t find buffalo mozzarella)
Place the dry couscous and 1 tsp salt in a heatproof bowl and add 1 cup and 1 tbsp of boiling water. Stir through once and let soak for 7-10 minutes. Fluff up with a fork when the couscous is ready. Add all ingredients except the pomegranate seeds and mozzarella and mix thoroughly. Add salt and pepper to taste. Then carefully mix in the pomegranate seeds. Top with the buffalo mozzarella, an extra sprinkling of pomegranate seeds and some parsley as garnish.