Equipment
Ingredients
Couscous Base
- 250 ml beef broth, liquid
- 2 g ground cumin, dry
- 175 g dry couscous, uncooked
Mix-ins and Dressing
- 45 ml extra virgin olive oil
- 30 ml red wine vinegar
- 100 g celery, finely diced
- 15 g fresh parsley, finely chopped
- 3 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
In the medium saucepan, combine the beef broth and ground cumin. Place over medium-high heat and bring to a rolling boil at 100°C/212°F.
Remove the saucepan entirely from the heat. Instantly stir in the dry couscous, cover the pot tightly with the lid, and let it steep undisturbed for exactly 5 minutes.
Remove the lid and immediately rake a fork through the couscous to break up any clumps and fluff the grains. Leave uncovered to release excess steam and cool in the pan for 5 minutes.
Pour the extra virgin olive oil and red wine vinegar directly into the pot with the cooled couscous. Add the diced celery, chopped parsley, kosher salt, and black pepper. Toss everything together gently until well combined and the dressing coats the grains evenly.
Chef's Notes
- For an extra crisp texture, soak your diced celery in a bowl of ice water for ten minutes, then drain and dry thoroughly before adding to the salad.
- To elevate the nutty flavor of the dish, you can toast the dry couscous in a teaspoon of olive oil over medium heat for two minutes before pouring in the boiling broth.
- This salad is an excellent candidate for making ahead. Allowing it to sit at room temperature for thirty minutes before serving lets the acidity of the red wine vinegar cut through the richness of the beef broth.
- Be sure to use a fork rather than a spoon to fluff the couscous. A spoon will crush the delicate grains and create a dense, paste-like texture.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors will deepen overnight.
Reheating: Serve chilled or at room temperature.
