Recipe - Roasted Couscous And Spinach Salad With A Three Mustard Tom

SALAD
100 g Couscous
1 tablespoon Olive oil
300 ml Vegetable stock
1 Clove garlic
1 Red; yellow and green
; peppers
1 bn Baby spinach leaves
25 g Sunflower seeds
1 teaspoon Clear honey
1 tablespoon Chopped parsley
1 Lemon

TOMATO DRESSING
3 Ripe tomatoes
1 teaspoon English mustard
1 teaspoon French mustard
1 teaspoon Dijon mustard
1 tablespoon White wine vinegar
2 teaspoon Caster sugar
1 teaspoon Tomato pur‚e
50 ml Olive oil
Salt and pepper

Heat up a saut‚ pan or frying pan and add the olive oil. Add the couscous
and stir until the grains start to roast and turn golden brown. Crush the
garlic clove and mix in well, cook for a further 2 minutes then take off
the heat and gradually add the vegetable stock. Cover with a tight fitting
lid or cling film and leave to soak.

Meanwhile chop the peppers into a small dice ready to be added to the
couscous salad. Place the sunflower seeds in a frying pan on a high heat
and toast for 45 minutes, keep stirring to give all round coloration, then
add a teaspoon of honey to the seeds and turn off the heat. This will
result in roasted honey glazed sunflower seeds to garnish the salad.

To make the dressing simply chop the tomatoes up and place in a blender or
liquidizer and add all the other ingredients except the oil. Start to blend
and slowly add the oil; this will thicken the dressing slightly.

Pour the contents through a fine sieve and season to taste.

Meanwhile take the cover off the couscous salad and add the peppers, lemon
juice and baby spinach, mixing well. Check the seasoning and place a good
pile of the salad in the centre of the plate and drizzle a little dressing
around the outside. To finish the dish simply scatter some honey roasted
sunflower seeds over the salad and finish with chopped parsley.

DISCLAIMER© Copyright 1996 SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.