Rainbow Couscous & Sultana Salad
Preparation 20 Minutes
Cook 5 Minutes
Serves 4-6
Method
In a small saucepan, bring water and salt just to the boil. Add couscous and stir once. Cover pan, remove from heat and set aside 10 mins, until water is absorbed.
Combine all dressing ingredients in a jar and shake well.
Fluff couscous with a fork and transfer to a large bowl. Add sultanas, chickpeas, veggies, herbs, and onions, and tosswell.
Drizzle salad with half of the dressing and toss again. Season to taste with salt and pepper if desired. Sprinkle salad withwalnuts and feta. Serve with remaining dressing.
Tips
- Store salad in a covered container in the fridge, for up to three days.
- Couscous can be substituted with cooked and cooled quinoa, if preferred
Ingredients
1 cup dry couscous
1 cup water or stock
1/4 tsp salt
180g Sunbeam Sultanas
2 tins chickpeas, rinsed and drained
2 Lebanese cucumbers, diced
1 medium red capsicum, diced
2 cups thinly sliced red cabbage
1 large carrot, coarsely grated
1 cup loosely packed fresh herbs, roughly chopped
2 green onions, thinly sliced
60 g Sunbeam Walnuts, toasted and roughly chopped
1/2 cup crumbled feta, optional
DRESSING
1/3 cup olive oil
1/3 cup fresh lemon juice
1 tsp honey
1/2 tsp smoked paprika
1/4 tsp salt
1 clove garlic, crushed
Recipe Collection
Almond Sultana Florentines
Preheat oven to 160°C.
- Combine butter and condensed milk in a small bowl.
- Mix together almonds, coconut, cherries and sultanas until evenly distributed and pour over butter mixture and quickly mix with a wooden spoon until mixture comes together.
- Place tablespoons of the mixture onto baking paper lined oven trays, flattening and shaping into 3cm rounds, allow at least 3cm between biscuits for spreading. Bake for 10 minutes. Allow to cool on trays and transfer to wire racks. (If baking in a slice pan, press mixture to approximately 1cm thick and bake for 15 minutes and allow to cool. Top with melted chocolate and leave to set. Slice to serve.)
- When cool spread the base of each biscuit with a teaspoon of chocolate and leave to set. Can be stored in an airtight container for up to 2 months.
Tip: Use damp fingers to shape and flatten biscuits.
Rocky Road
Grease and line the base and sides of a 20cm square baking tin.
Mix together raisins, cherries, marshmallows and pistachios. Pour 1 cup of the mixture into the base of the prepared tin.
Combine chocolate and butter in a heatproof bowl, microwave for 30 seconds, stir then microwave in 10 second bursts until melted. Allow to cool for about 5 mins before adding the remaining fruit and nut mixture. Toss to coat then pour into the prepared tin, gently flattening the surface. Refrigerate until firm (about 2 hours).
Remove from tin and slice into 4 long rows. Wrap in cellophane for Christmas gifting.
Christmas Cake Gift Jar
As a gift idea
- Place flour in bottom of jar and add spices and bicarbonate of soda
- Pour in fruit and push down lightly
- Next place brown sugar and finish with slivered almonds.
- Attach a gift card with the following instructions:
YOU WILL NEED
250g butter, melted
3 eggs, lightly beaten
¼ cup brandy
METHOD
- Preheat oven 150°C. Double line a 20cm round tin with baking paper
- Combine gift jar contents, butter, eggs and brandy and stir until combined
- Spoon into prepared tin and bake for 1 hour or until skewer inserted comes out clean.
Zucchini Salad
Cut the zucchini into long, thin ribbons using a mandolin or vegetable peeler.
Whisk together lemon juice and olive oil, season. Pour over the zucchini, gently toss to combine then allow to sit for 10 mins to marinate.
Drain zucchini and arrange on a serving platter. Sprinkle over pine nuts, sultanas, raisins and feta. Scatter over mint leaves just before serving.
Crispy Chocolate Slice
- Combine rice puffs, coconut, cacao, raisins and seeds in a large mixing bowl.
- Place coconut oil, honey and vanilla in a small saucepan and gently heat until melted. Pour onto the dry ingredients and mix well. Press into a 20 x 20cm slice pan. Cover and refrigerate for at least 2 hours before cutting into pieces.
Notes:
If you’d like crispier rice puffs, place them in a slow oven for 10 minutes to crisp up slightly. If you don’t have rice puffs, replace with rice bubbles.
Spice Roasted Cauliflower & Sunmuscat Sultana Dressing
Preheat oven to 220°C. In a large bowl, combine 2 Tbsp olive oil, salt, pepper, sweet paprika, and smoked paprika. Stir well, add cauliflower, and toss to evenly coat.
Transfer cauliflower onto a baking paper lined oven tray. Bake 25 – 30 minutes, stirring halfway through, until golden.
While the cauliflower is roasting, drizzle remaining 2 Tbsp oil into a skillet over medium-high heat. Add sliced shallot and cook for 5 – 7 minutes, stirring regularly, until shallots have started to turn golden.
Remove pan from heat, add capers, vinegar, honey, water, and Sunmuscat sultanas. Stir well, and season to taste with salt and pepper.
Toss parsley through cooked cauliflower and transfer to a serving plate. Spoon dressing over top, sprinkle with walnuts or pine nuts to serve.
