Amatriciana-ish cous cous salad

Name: Amatriciana-ish cous cous salad
Cook time: 1 h
Yield: 4-6
Cuisine: Mediterranean,Modern Australian
Ingredients: 4 tbsp olive oil; 1 onion, finely diced; 400g can finely chopped tomatoes; 1 tbsp red wine vinegar; 1 tbsp sugar; 1 tbsp capers; 1 cup pitted green Sicilian olives; ½ cup smoked semi-dried tomatoes; 500g moghrabieh or pearl cous cous; small handful of flat-leaf parsley leaves, roughly chopped; small handful of basil leaves, roughly chopped; ½ cup smoked almonds, roughly chopped

Katrina Meynink

February 15, 2024

Raid the fridge or the deli for this amatriciana-inspired salad.Katrina Meynink

easyTime:30 mins - 1 hourServes:4-6

The beauty of this salad lies in its adaptability; add chilli and whatever deli-style goods you might have lurking in your fridge. It also loves a smattering of parmesan, if you happen to have it on hand.

Ingredients

4 tbsp olive oil
1 onion, finely diced
400g can finely chopped tomatoes
1 tbsp red wine vinegar
1 tbsp sugar
1 tbsp capers
1 cup pitted green Sicilian olives
½ cup smoked semi-dried tomatoes
500g moghrabieh or pearl cous cous
small handful of flat-leaf parsley leaves, roughly chopped
small handful of basil leaves, roughly chopped
½ cup smoked almonds, roughly chopped

Method

Step 1
Heat the olive oil in a frying pan over medium heat. Add the onions and cook for five minutes or until soft and translucent. Add the tomatoes, vinegar, sugar, capers, olives and semi-dried tomatoes and simmer for 15 minutes or until the mixture has reduced. Season with salt and pepper.
Step 2
Meanwhile, bring a large pot of salted water to the boil. Add the moghrabieh and cook for 10-12 minutes or until al dente. If using pearl cous cous, reduce this time to 8-10 minutes.
Step 3
Drain the cous cous then add to the tomato mixture and toss to coat. Stir through the herbs and season with salt and pepper.
Step 4
Transfer into bowls, top with the chopped almonds, and serve.