Mary Berry's nutty wholemeal couscous salad - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Mary Berry’ s nutty wholemeal couscous salad By You Magazine - February 17, 2019 Like many grain-based dishes, wholemeal couscous salad can be a little bland without lots of added flavourings, provided here by the peppers, spring onions and parsley, while the pistachios give a lovely texture. The baby red peppers come in a jar; they give a hit of sweet, piquant flavour and are also great stuffed with a little cream cheese as hors d’oeuvres alongside olives. Wholemeal couscous is less refined and contains a bit more fibre, but standard couscous would also work well. Whichever you use, it’s the ultimate grain for speedy cooking – made from steam-dried semolina, it just needs to be rehydrated in stock, as here, or boiling water. This goes well with the Lamb Tagine. Georgia Glynn Smith SERVES 4-6 PREP TIME: 10 minutes COOK TIME: 2-3 minutes, plus soaking 300g (11oz) wholemeal couscous 4 tbsp olive oil 450ml (15fl oz) boiling vegetable or chicken stock 100g (4oz) shelled pistachios 1 large bunch of parsley, chopped 1 bunch of spring onions, sliced 12 mild piquant baby red peppers in oil (from a jar), drained and sliced juice of 1½ lemons 1. Place the couscous in a large bowl, add 1 tablespoon of the oil and mix to coat the grains. Pour over the boiling stock, stir and cover the bowl with clingfilm. Leave for 10 minutes until soft, then fluff up the grains with a fork to break up any that have clumped together. 2. Heat a frying pan until hot. Toast the nuts for 2-3 minutes, stirring constantly until golden brown (see note). Roughly chop and add to the couscous. 3. Add the parsley, spring onions, peppers, lemon juice and the remaining oil to the bowl. Season to taste with salt and pepper and stir well. 4. Serve cold or warm. COOK’S NOTES Toasting the pistachios is worth doing as it brings out the flavour. Watch them like a hawk so they don’t burn! PREPARE AHEAD Can be made up to 6 hours ahead and kept in the fridge. FREEZE Not suitable for freezing. SAVE 20 PER CENT ON MARY’S NEW BOOK Mary Berry Quick Cooking will be published by BBC Books on 21 February, price £22. As well as Mary’s introduction, the book contains more than 100 all-new recipes, plus her crucial tips for each one. Chapters include: Light Bites and Tapas; Speedy Soups; Salads and Grains; Fish; Poultry and Game; Pork, Lamb and Beef; Rice, Noodles and Pasta; Quick Veg; Puddings, and Baking. To order a copy for £17.60 until 3 March, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved