This is a simple but delicious way to prepare a Lao-Israeli Fusion Couscous Salad that can be eaten hot or cold. Add a pinch or two of MSG for added umami. If you're short on time, you can boil the couscous as per packet instructions.
200 grams (1 cup pearl) couscous
10 millilitres (2 teaspoons) olive oil
300 millilitres (1 ¼ cup) water
2 tablespoons of Jaew Vegan Spread
2 tablespoons mix of chopped fresh dill, basil, chives, coriander (cilantro)
1-2 spring onions
¼ teaspoon ground sichuan peppercorns
¼ teaspoon granulated salt, divided (or to taste)
Fresh lime juice
Heat a medium saucepan medium high heat. Add the oil and couscous, stirring often for about five minutes until most of the grains are golden. Turn the heat down to medium, add the water and ⅛ teaspoon of the salt, and simmer until the couscous has absorbed all of the water (around 12-15 minutes). Top up with more water if the contents of the pan dry out before they are fully cooked. Remove from the heat, cover, and leave for 10 minutes.
Add the herbs, spring onions, and ground sichuan peppercorn, remaining granulated salt and Jaew Vegan Spread to a mortar and pestle. Pound for a few seconds just to bruise the fresh ingredients and incorporate their flavours.
If you don’t have a pestle and mortar, dice everything finely and mix well in a bowl.
Mix with the cooked couscous and squeeze fresh lime over top. Season to taste.
Garnish with dill, coriander and green onions.
Optional - can be served with Greek Yoghurt