We love this – the only large and wholegrain couscous in NZ – otherwise you have to import from overseas yourself!
Delicious and nutty – large so it's easy to eat, and our young son doesn't make a mess with it (teeny couscous just goes *everywhere*).
Our favourite meftoul recipe is:
Smoked salmon giant couscous salad
Serves 3
Ingredients
2½ tbsp olive oil
250 g meftoul
460 g water
60 g walnut pieces
150–200 g hot smoked salmon
150 g green round beans
Dressing
35 g olive oil
25 g lemon juice
25 g pomegranate molasses
1 small chilli, or 1½ tsp red pepper flakes
¼ tsp salt
5 g coriander leaves
5 g mint leaves
First make dressing. Mix briskly together in a jug olive oil, lemon juice, pomegranate molasses, chilli and salt.
Wash and finely chop fresh coriander and mint, and set aside.
Toast walnut pieces.
Meanwhile, start meftoul cooking – heat olive oil over medium heat in a medium saucepan, until just shimmering. Add meftoul and toast, constantly stirring while ensuring it doesn't burn. Meanwhile, boil water.. When meftoul is golden brown, add boiling water to saucepan. Season with salt. Bring to a boil, then turn heat to low. Cover and cook for about 14 minutes, or until meftoul is tender. Stir through 1 tbsp olive oil after cooking. Leave aside, covered.
While meftoul is cooking, blanch green round beans for 2 minutes, until just barely tender.
Flake hot smoked salmon with a fork.
Seed and mince chilli.
Mix half of dressing through meftoul.
Add chopped coriander and mint leaves to jar of remaining dressing.
Assemble on a plate, in layers: meftoul, hot salmon, green beans, remaining dressing, and nuts.
