Since spring is somehow around the corner, I feel like shifting my eating habits from heavy winter meals to more fresh and light foods. Therefore, this couscous salad is perfect, cause you can eat it as a side dish of some roasted root vegetables, grilled fish/meat or a fried egg, or have it just like it is – vegan. It is also perfect for this transition in nourishment because it contains ingredients you probably ate during the winter anyway but just in another way of preparation. Plus, it includes a secret ingredient – orange blossom water.
I’ve never had orange blossom water before, but then a friend gave it to me as a birthday present. It has an almost oily consistency and a very strong taste, so you don’t want to use it pure. But if you add only a tiny amount, it will freshen up your meal and give it a very nice flavor. So here is how to make this salad.
You will need:
1 cup of couscous
1/2 cup of raisins
1 tablespoon orange blossom water (or more or less, just as you like it)
some salt to taste
And here is how to make it in 15 minutes:
Bring some water to boil.
Meanwhile, wash your apple and clean your carrot. Remove the kernels of the apple and cut the apple and carrot into thin slices or tiny cubes. Clean your dill and cut it into small pieces.
Add the boiling water to your couscous, let it steep until the water is gone (about 10 minutes). Then stir the couscous and first add the carrots. If you want your carrots not totally raw and crispy, add them earlier to the couscous, maybe right away with the boiling water. When the couscous and carrots are almost room temperature, add the apple cubes, raisins, dill, and orange water. To finish it, add some salt to taste, maybe, if you like, also some black pepper or chili.
After all, this salad is loaded with tons of vitamins and for its raw + cooked, sweet, sour + salty, warm + cold, soft + crispy, fresh + dried elements also an ayurvedic dish.
Have a great weekend!