Name: Amatriciana-ish cous cous salad
Cook time: 1 h
Yield: 4-6
Cuisine: Mediterranean,Modern Australian
Ingredients: 4 tbsp olive oil; 1 onion,finely diced; 400g can finely chopped tomatoes; 1 tbsp red wine vinegar; 1 tbsp sugar; 1 tbsp capers; 1 cup pitted green Sicilian olives; ½ cup smoked semi-dried tomatoes; 500g moghrabieh or pearl cous cous; small handful of flat-leaf parsley leaves,roughly chopped; small handful of basil leaves,roughly chopped; ½ cup smoked almonds,roughly chopped

Raid the fridge or the deli for this amatriciana-inspired salad.Katrina Meynink

easyTime:30 mins - 1 hourServes:4-6

The beauty of this salad lies in its adaptability;add chilli and whatever deli-style goods you might have lurking in your fridge. It also loves a smattering of parmesan,if you happen to have it on hand.

Ingredients

4 tbsp olive oil
1 onion,finely diced
400g can finely chopped tomatoes
1 tbsp red wine vinegar
1 tbsp sugar
1 tbsp capers
1 cup pitted green Sicilian olives
½ cup smoked semi-dried tomatoes
500g moghrabieh or pearl cous cous
small handful of flat-leaf parsley leaves,roughly chopped
small handful of basil leaves,roughly chopped
½ cup smoked almonds,roughly chopped

Method

Step1
Heat the olive oil in a frying pan over medium heat. Add the onions and cook for five minutes or until soft and translucent. Add the tomatoes,vinegar,sugar,capers,olives and semi-dried tomatoes and simmer for 15 minutes or until the mixture has reduced. Season with salt and pepper.
Step2
Meanwhile,bring a large pot of salted water to the boil. Add the moghrabieh and cook for 10-12 minutes or until al dente. If using pearl cous cous,reduce this time to 8-10 minutes.
Step3
Drain the cous cous then add to the tomato mixture and toss to coat. Stir through the herbs and season with salt and pepper.
Step4
Transfer into bowls,top with the chopped almonds,and serve.