Ayurvedic Recipes
Warm
Couscous Salad
You
will need:
- 1/2
cup couscous
- 1
cup pure water
- 1/3
cup grated carrot
- 1/3
cup shredded fennel
- 1/3
cup grated fresh coconut
- 1/3
cup coarsely chopped roasted cashews
- 1
tsp ghee
- 1/2
tsp dry-roasted cumin, ground
- 1
tbsp olive oil
- 1
tbsp lemon juice
- Rock
or sea salt to taste
- Fresh
ground black pepper to taste
- 1
tbsp chopped parsley
Heat
the ghee until it is clear. Add the cumin and sauté briefly,
a minute or two. Add the couscous and continue stirring for 2-3
minutes more.
Add
the water and bring to a boil. Remove from heat and let sit, covered,
for about 15 minutes. Fluff the couscous gently with a fork to
separate grains. Cool to comfortably warm, fluffing occasionally.
Meanwhile,
combine the carrot, fennel, coconut and cashews in a bowl. Gently
fold in the coucous.
Make
the dressing by mixing together the olive oil, lemon juice, salt,
black pepper and parsley.
Pour
the dressing over the salad and toss gently to coat.
(Serves
1)
