Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Cranberry Cous Cous Salad

Posted by Bee & John on February 16, 2014 at 7:10 PM

Monday..... its Monday!  No, I don't have Monday-itis.... but now that I live my very happy thermomix consultant life, it is the ONE day where I am always booked out.   During the daytime I do my house cleaning (or pretending to do it while getting distracted with... um... anything I can find!) and in the evening, either a meeting or I cook a meal for the Keough family and bring it to my father-in-law's place to share with everyone.

Today it is a bit different as I am cooking something AND going to a meeting.  Tonight, in anticipation of my trip to South Africa (in 13 days, 20 hours, 15 minutes and 27 seconds... but who is counting) with Thermomix, I have been asked to do a cooking segment... something "African"

Now, that isn't as easy as it seems.  YES, there are heaps of recipes for Milktart and other yummy sounding things... but remember I have to actually SHOW it cooking.  After a bit of searching I came up with this recipe on Food.com in their African section of recipes.  I was intending to make it earlier, but while i DID have a couple fo boxes of Cous Cous hanging around up to a couple of weeks ago.... I must have thrown them out as I certainly can't find them now!  Danielle to the rescue (trumpet fanfare) and I made it today as a practice so I actually look like I know what I am doing tonight.

I thought it would be interesting.  I DIDN"T expect it to be quite that delicious!!!  This was quick!  Easy and just fabulous.  The vinegar and oil bit seemed to be a weird addition but even this "no vinegar for me please" person could see that it just seemed to GO with it!

I have done the conversion below, I hope you enjoy it as much as I did (well.... the little spoon of it I tried.... the rest is going to the meeting tonight to show what it is like cold)

Cranerry Couscous Salad

  • 350g of water
  • 1 rounded teaspoon of stock concentrate (veg or chicken)
  • 60g of dried cranberries
  • 1 teaspoon of ground cinnamon 

NOTE:  I used the "dutch" style cinnamon as I felt the Cassia Cinamon to be too strong - btw - by "Dutch style cinnamon" I mean the crumbly paper-bark version of cinnamon rather than Cassia's HARD bark

  • 1/4 teaspoon of ground cumin
  • 180g of uncooked couscous
  • 30-50g of toasted flaked almonds
  • 2 spring onions chopped 
  • 2 tablespoon of chopped fresh mint (about 10 leaves - and I just tore them, rather than bother chopping)
  • 40g each of Rice Wine Vinegar and your choice of oil. (the recipe called for 3 times that amount of the oil but....gee.... that'd make the salad VERY oily!

  • First, weigh your cous cous into an appropriately sized salad bowl and set aside
  • in the TMX bowl, add the water, stock, cranberries and the spices
  • Cook on REVERSE for 6 minutes on 100oC, speed 1
  • Pour the hot "stock" into the cranberries and cover the couscous
  • set the tmx bowl back on the base, no need to wash.
  • after 6-7 minutes add the vinegar and oil to the TM bowl and mix on speed 3
  • In the mean time, take the cover off  the couscous and add all the rest of the ingredients.  Stop the TM and pour the dressing into the salad.  Fluff / mix the whole thing with a fork and either serve immediately or chilled.
  • Swap the Couscous for cooked Quinoa - but you will need to reduce the amount of water significantly when you cook the "stock" or you'll just have soggy quinoa
  • In hindsite, I would have kept some flaked almonds for the top of the salad to make it look pretty

Categories: Easy Specialties