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Salad & Other Things: with Sumo Salad

Tomato Cucumber Couscous Salad

Tomato Cucumber Couscous Salad
Serves 2-3

Hi everyone. Well here we are with our last recipe for this year.  How did Christmas sneak up so quickly? I am sure we are all asking the same question! Summer seems to have started really early for us - we have had weeks of amazing sunshine and the temperature is so warm! So, with that in mind and seeing as we are a Salad Café (amongst other things) we are offering you another yummy salad recipe to enjoy!

To continue with our grain theme, I thought I would share with you one of my delicious recipes.  You can add different vegetables, but I wanted to get some Christmas colour onto our tables, and both tomatoes and cucumbers are in season. If you want to, you can make this recipe ‘non-vegetarian’ by adding some beautiful grilled chicken.
I love working with couscous ‘cous’ (notice the cooking joke !) it’s so easy to use, as most of the preparation has already been done for us and all we do is add hot water.  Couscous is made from semolina flour.   The traditional way it is prepared is to roll semolina sprinkled with water within the hands to form small pellets.  You then sprinkle flour to keep them separate, and then sieve. I used Israeli Couscous this time, because our Chef, Sandy, wouldn’t let me use his traditional Couscous.  What a cheek, however, he did need it for our very popular Spanish Couscous Salad (you can ask one of our longest standing customers, Ollie, about this salad – you will see him and hear him in here every day!)  This salad is always in our deli - please come and try it!
Our recipe this month is a little more involved than usual, but I still made the salad in less than ten minutes. It will look great on the Christmas table, or would go down well as an accompaniment for the leftover turkey on Boxing Day!
From all of our famous Salad, Bakers and Coffee makers here at Sumo Salad Cafe, we wish you all a very relaxing, happy and safe Christmas, and of course, we look forward to seeing you soon!  Here’s to our great health in 2014!!

1 1/2 cups cherry tomatoes, halved
1 telegraph cucumber, diced
Juice from 1/2 of a lemon
1 1/2 teaspoons sea salt
1/4 cup fresh mint
1/4 cup fresh parsley
3/4 cup dry couscous
1 cup water
1 large strip of lemon zest
1 1/2 tablespoons extra virgin olive oil
pinch of cayenne
1 scallion, chopped

In a medium bowl, toss together the cherry tomatoes, cucumber, lemon juice and 1 teaspoon of sea salt. Leave the peel on the cucumber (it’s good for you).
Separate the mint and parsley leaves from the stems.
Peel one large strip of lemon zest from the lemon that you used for juice.
Pour the dry couscous in a bowl and set aside.
In a small pot, bring the water, mint and parsley stems, lemon zest, olive oil, 1/2 teaspoon of sea salt and the cayenne to a boil.
As soon as the water begins to boil, remove from the heat and pour over the couscous.
Cover the couscous and let sit for 5 minutes.
Uncover the couscous and remove the stems and lemon zest.
Fluff the couscous with a fork and stir in the mint and parsley leaves and the chopped scallion.
Stir in the tomato mixture and serve immediately.

Sumo Salad Café, 67 Hurstmere Road, Takapuna.
Phone 09 489 7866. Email

by Channel Editorial