Almond & Pickled Onion Pearl CousCous Salad
- Place the vinegar, water, salt and honey into a small pot over a medium heat. Place the onions into a steralised jar and pour the pickling liquid over them,
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Cooking tools:
- Mason jar
- Pot
- Stove
- Colander
- Mixing bowl
- Measuring cup
- Spoon
- Serving platter
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 1 cup San Remo No. 200 Pearl CousCous
- ½ cup dried currants
- ½ cup pomegranate seeds, plus a few extra to garnish
- ¾ cup slivered almonds, toasted
- 1/3 cup sesame seeds, toasted
- 1 cup flat leaf parsley, chopped
- 1 cup mint leaves, chopped
- ¼ cup extra virgin olive oil
- 1 teaspoon ground sumac
- 1 cup (250ml) apple cider vinegar
- ½ cup (125ml) water
- 1 teaspoon sea salt flakes
- 2 tablespoons maple syrup or honey
- 3 red onions, sliced into thin rings
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