Cookbook: delicious. quick smart cook by Valli Little
Tomato cous cous and salami salad
Chargrilling the peperoni salami adds a nice touch to this salad, but its not absolutely necessary, especially if you’re short on time.
1 cup tomato juice
1 cup cous cous
2 tbs olive oil, plus extra to brush
12 slices pepperoni
1 tsp grated lemon zest, plus 2 tsp juice
½ tsp chilli flakes
100g wild rocket leaves (had to use mixed salad lettuce. Anyone else having the most difficulty finding spinach or rocket at the supermarket these days?)
1/3 cup semi dried tomatoes in oil, drained, finely chopped
120g bocconcini, cut into 2cm cubes (omitted due to allergy)
Place the tomato juice in a saucepan over medium heat and bring to just below boiling point, then remove from heat. Add the cous cous and 1 tablespoon of the oil then season with salt and pepper. Cover with a tea towel and stand for 10 minutes.
Place a chargrill or fry pan over high heat. Brush the salami with a little extra oil and cook for 30 seconds each side until starting to crisp. Drain on paper towel.
Combine the lemon zest, juice, chilli flakes, and remaining 1 tablespoon of oil in a bowl and season with salt and pepper.
Use fork to fluff cous cous grains. Add the rocket leaves, tomato, bocconcini, pepperoni and the dressing and toss to combine.
Even though I really enjoyed this, it must be said that the boy didn’t. He can’t get over his hatred of cous cous and I had hoped that the salami would entice him, but no. He ate the lettuce, salami and avoided most of the cous cous. Crazy!