Dees Middle Eastern Couscous Salad Recipes

Steps:

• In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)

Steps:

• Soak the couscous in 9 fluid ounces cold water.
• Pre-heat the oven to 200°C Cut the eggplant into 1/4" slices, cut these in 2 lengthways then cut all across in 1/4" slices (you should end up with short'chip'-shaped pieces).
• Toss in 3 tablespoons of the oil, 2 teaspoons of the cumin and a little seasoning then roast in the oven for 15- 20 mintes, until softened.
• Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
• Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
• Whisk thoroughly and add to the couscous- this will be partially absorbed.
• When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
• Toss well and serve immediately.