This salad was our most popular item when we had a cafe in our store on Darby Street.  We STILL have customers asking for the recipe and talking about it.  It is versatile and delicious.  

We've pimped it up a little to add a bit of 2025 but use it as a starting point.  I prefer nut oil (hazelnut works well) to olive oil - and I tend to double the nuts in the mix.  The addition of deeply roasted vegetables makes this salad a complete meal.  Swap out the cous cous for green lentils or quinoa for a gluten-free option - the lentils will add a wonderful source of non-animal protein.

 

Basic Ottoman Salad

Ingredients (Serves 4)

250g Pearl couscous (Israeli) - this is the toasted couscous NOT instant
1/4 cup of pistachio nuts, almond slices and pine nuts, roasted and chopped
2 tablespoons barberries
1/2 TSP pomegranate molasses
Juice of 1 lime
1 TBSP balsamic vinegar
2 TBSP extra virgin olive oil
1 TSP Ras El Hanout
2 large fresh tomatoes seeds removed
1 large lebanese cucumbers seeds removed
1/2 cup chopped mint
1/2 cup chopped parsley
1/2 cup chopped coriander

 

Method

Boil a large volume of water and cook the couscous for 10 minutes. Quickly strain and run cold water over the couscous to keep it separated and chewy, without going gluey.

Mix with finely diced tomatoes, cucumbers, mint, parsley and coriander. Add the barberries and roasted nuts.

Dressing

In a jar mix the lime juice, balsamic vinegar, extra virgin olive oil,  Ras el Hanout and  pomegranate molasses. Shake it like there’s no tomorrow to emulsify.

Pour dressing over salad, mix and serve immediately.

Additions:

Roast ½ of a pumpkin (Kent, butternut or Jap) until well caramelised and/or panfry diced eggplant until cooked and slightly charred and add to the salad.