Blood Orange and Couscous Salad

The blood orange season is drawing to a close – March will be their last hurrah – though their tart flavour and vibrant colour more than makes up for a rather ephemeral existence. The best way to consume a regular orange is to feast on its sweet flesh, alone and unadulterated. However, as a result of their somewhat more complex flavour things are a little different when it comes to blood oranges – it makes them ideal candidates for all manner of salad. Though, of course, they do remain a pleasure when consumed in culinary isolation.

Pomegranate Molasses is a concentrated pomegranate juice (not actually molasses), making it extremely sweet, but also rather sharp. It is a versatile ingredient and works well with meat, fish and vegetables alike. Being a little similar to balsamic vinegar, pomegranate molasses also perform brilliantly in vinaigrettes – simply whip up with a little olive oil and lemon juice and administer liberally.

You will, of course, be relieved to know that the sharp molasses pair wonderfully with the tart orange, making for a sweet, though powerful, flavour. When choosing your couscous try and find giant couscous (also known as ptitim or Israeli couscous) as it holds the vinaigrette pleasingly well. However, regular couscous (though it is made differently) or quinoa would work tolerably well instead. Whichever you choose, stick with the basic recipe and the proceedings will be thoroughly enjoyable.

Blood Orange and Couscous Salad {recipe}

Serves 4-6

Ingredients:

• 200g giant couscous

• 2 blood oranges

• 5 spring onions, finely sliced

• 2 tbsp fresh basil or parsley, roughly chopped

• 2 tbsp pomegranate molasses

• 3 tbsp olive or rapeseed oil

• Half a lemon, the juice of

• Salt and pepper

Method:

1. Pop the couscous on to boil, this should take 8 minutes. Meanwhile, slice the rind from the oranges and cut into small segments (as pictured). Mix together the molasses, oil and lemon juice in a small bowl – beat thoroughly.

2. Once the couscous is soft through, drain it and transfer to a large bowl. Tip in the vinaigrette and mix well – season to taste. Gently stir through the orange, onions and herbs and serve – it can be stored overnight in the fridge.

Cost: The entire salad, which is more than enough for four as a main and six as a side, set us back around £3.20. Not a bad price at all – it was very filling indeed.