Couscous salad with sharon fruit
This couscous salad with sharon fruit combines spicy and fruity flavours. Plating up the couscous using a serving ring creates a restaurant-worthy dish - perfect for a special occasion.
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Preparation method
- Cook the couscous according to the instructions on the package.
- Peel the sharon fruit and slice into small cubes. Halve the sweet pepper, remove the seeds and chop the flesh into small cubes. Roughly chop the chives and walnuts.
- Mix the couscous with the sweet peppers, chives, walnuts and half of the sharon fruit.
- Season with the ginger syrup, cinnamon, salt and pepper . Use the serving ring to create perfect circles of couscous on the plates. Top the couscous with the goat cheese. Divide the rest of the sharon fruit mascarpone over the top. Sprinkle with the cane sugar. Use the crème brûlée torch to caramelise the sugar.
- Tip: Bring an extra flavour of the Middle East to the couscous by adding a generous teaspoon of ras el hanout spices.
- Tip: If you do not have a crème brûlée torch , place the dish under a hot grill for approx. 3 minutes. Keep a close eye on the dish as it can easily burn!
Nutrition value per person/bite
- Energy
- 660 kcal
- Protein
- 24 g
- Fat
- 25 g
-
- Saturated
- 13 g
- Carbohydrate
- 82 g
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- Sugars
- 48 g
- Fibers
- 7 g
