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Chef On A Mission


Ep 1 - Kumara cashew Couscous salad


Kumara cashew Couscous salad

4 portions

30ml Pukara extra-virgin olive oil
175g instant couscous
180ml chicken or vegetable stock
1 tsp Pukara extra-virgin olive oil
1/2 red capsicum, deseeded and finely diced
100g orange kumara, peeled and finely diced
1 tsp Pukara extra-virgin olive oil
1/4 cup dates roughly chopped
20g Cashew nuts
1 tbsp chopped chives
1 tbsp butter
cracked black pepper

Heat the stock, butter & oil bringing it to the boil, and pour over the couscous. Cover with a lid and set aside for 5 minutes.

Put the second measure of olive oil in a sauté pan over a medium heat and add the diced capsicum. Sauté until soft, then transfer to a large mixing bowl.

Next sauté the kumara for 8 minutes in the third measure of olive oil, then add it to the capsicum. Stir through the dates.

Toast the cashew nuts on a flat oven tray in a moderate oven (180C) until they turn a golden-brown colour. When cool add to the kumara and capsicum mixture.

Separate the couscous by gently rubbing it with your fingertips to produce a fine grain mixture, taking care not to squash the grains. Add the couscous to the vegetables along with the chopped chives. Stir to combine and season with salt and pepper to taste.