A place where my thoughts congregate

Fennel and Peanut Cous Cous Salad

A couple of people have asked me for this, so here it is:

The Amazing Spring Braai Slaai: Peanut and Fennel Cous Cous Salad

I did not know that people would want this recipe, it really was a bit of a throwaway, moer-by salad created on a whim, so there are unfortunately no photos. If I feel like it later this weekend, I might make the salad again and take some pics, but don’t hold your breath.

Fennel is a strange beast. Some like it, some hate it, some have never tried it but hate it out of principal. I have grown fond of it’s sweet aniseedy taste over the last couple of months

Ingredients:

Salad:
Cous Cous
Hot Water
1 small fennel bulb (including stalks and leaves, diced finely
4 spring onions, chopped
1/2 cup of roasted peanuts
1 small head of broccoli, finely shaved
250g of cherry tomatoes (diced or whole, depending on your preference)
1/2 cup of mint leaves

Optional (Meaning I only thought of adding it after the salad was eaten):
Cheese (Chedder would be good, but so would a cow’s milk feta)
Avo (not so ripe as to be mush, but ripe enough to not be disgusting)

Dressing:
1 clove of garlic
1 teaspoon of dijon mustard
red wine vinegar
1/2 tsp peanut butter
olive oil
salt and pepper to taste

You will need:
A Knife
A Chopping Board
A Salad Bowl
Clingwrap
A Pestle and Mortar
Your hands(clean)/salad tongs(preferably also clean)

Cous Cous:
Put 1,5 cm worth of raw cous cous in the bottom of the salad bowl. Cover with 2,5cm of hot water. Cover the bowl with clingwrap and set aside.

For the dressing:
First, put your garlic clove, salt and pepper in the pestle and mortar and think of your least favourite rugby team. Bash and grind the garlic until it resembles a fine white paste.

Add the peanut butter and the mustard and mix it well.

Next add the oil and vinegar – 1 tablespoon of vinegar for every 3 tablespoons of oil. Add it slowly and continue mixing until you have about 1/4 of a cup of dressing. Set it aside while you make the salad.

For the salad:
Fluff up the cous cous wit a fork and add half of the salad dressing. Mix well to ensure that the cous cous absorbs as much of the dressing as possible. Pile the rest of the ingredients except for the remainder of the dressing on top of the cous cous and cover the bowl until serving time.

Just before serving, dress the rest of the salad and toss.

Born up a tree!

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