Sumac And Turmeric Couscous Salad With Rocket And Cranberries

1. 1

   Put the uncooked couscous in a tray big enough where the couscous is in a single thin layer. Add thin salt and the olive oil and mix well with your hands to have all the uncooked couscous all covered in olive oil and the salt is well distributed.

2. 2

   Add the boiling water, stir with a fork making sure all the couscous is wet, cover with an aluminium foil and leave unstirred for 5 minutes.

3. 3

   Fluff up the couscous with a fork and while still warm add the turmeric and mix very well to have the couscous all nice and yellow.

4. 4

   Add 2/3 of the dry cranberries and stir to combine.

5. 5

   Allow to cool to room temperature. Add the Sumac, 2/3 of all the seeds and mix everything, fluffing the couscous with a fork rather then mixing.

6. 6

   Put in a serving dish, add the rocket on top, the remaining seeds, sprinkle with the remaining cranberries and serve with a vinaigrette.

* Per serving · 4 servings · Values may vary.