COUS COUS AND GRAPEFRUIT SALAD
Ingredients
2 grapefruit, preferably pink
110g cous cous
5ml orange zest, finely chopped
1 small shallot
15ml chopped parsley
20 mint leaves, plus 8-10 for garnish
1ml sugar
Juice 1/2 lemon
Juice 1/2 orange
1 small tomato
Salt & pepper
Serves: 4
Source: Roux
Method
Peel one of the grapefruits and section them into a large bowl, squeezing the pulp to extract the juice.
Juice the second grapefruit and add to the bowl.
Strain to remove all grapefruit juice, reserve segments and keep covered and refrigerated.
Finely chop the shallot, parsley, snip the mint and add to the grapefruit juice along with the orange zest, orange and lemon juices.
Add the cous cous, stir together.
Cover and refrigerate for 45 mins.
Peel, deseed and finely dice the tomato, add to the cous cous mix, season and serve.
Divide between individual dishes for a starter or serve as large salad.
Garnish with the grapefruit segments and whole mint leaves