Middle Eastern-style warm salad

We're tidying up the pantry to get rid of those half-used opened packets of dried fruits and nuts in this recipe. You could also use pistachios or hazelnuts.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Middle Eastern-style warm salad
  • 250 gram packet pearl couscous
  • 1/2 cup instant couscous
  • 1 tablespoon olive oil
  • 2 celery stalks, plus leaves, sliced
  • 1 tablespoon moroccan seasoning
  • 2 cup cooked cauliflower florets (or other veg of choice)
  • 1/4 cup chopped dried apricots
  • 2 tablespoon currants
  • 1/3 cup chopped almonds
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup coriander leaves
  • lemon wedges, to serve
  • 1/2 cup natural yoghurt
  • 2 tablespoon tahini
  • finely grated zest and juice of 1 lemon


Middle Eastern-style warm salad
  • 1
    Cook both varieties of couscous following packet instructions. Set aside.
  • 2
    In a large frying pan, heat oil on medium. Saute celery and spice for 1-2 minutes until fragrant.
  • 3
    Add cauliflower, dried fruit and couscous. Cook, stirring, for 2-3 minutes until heated through. Season to taste.
  • 4
    Meanwhile, to make the dressing; in a small bowl, combine all ingredients. Season to taste.
  • 5
    Serve salad on a large platter topped with nuts and lemon zest. Sprinkle with coriander leaves. Drizzle with dressing. Accompany with lemon wedges.

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