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MOJAMA COUSCOUS SALAD

Looking for a healthy, easy to prepare and original idea for lunch? Try our mojama couscous salad!

Mojama - air-dried yellowfin tuna loin - is available from our shops in Borough and Balham.
READY IN

45 minutes

COOKING TIME

35 minutes

PREP TIME

10 minutes

SERVES

4 people

ingredients

  • 250g couscous
  • 300g tomatoes
  • 6 tbsp Nunez de Prado Extra Virgin Olive Oil
IN STOCK
  • 2 tbsp Unió Moscatel Vinegar
IN STOCK
  • 2 tbsp Manzanilla or Fino sherry
  • 1/4 tsp cumin, ground
  • 1/4 tsp cinnamon, ground
  • 250g mojama, cut into pieces 1/2cm x 1cm x 2cm
  • 100g Brindisa Salted Marcona Almonds, coarsely chopped
  • 4 tbsp parsley, finely chopped
  • 2 tbsp chives, finely chopped
  • 2 tbsp mint, finely chopped + torn mint leaves for garnish
  • salad leaves for 4

METHOD

  1. In a large mixing bowl prepare the couscous according to the packet.
  2. Deseed the tomatoes over a bowl - to retain the juice - and cut into 2cm dice. Add to the couscous.
  3. Strain the collected tomato juice into a second mixing bowl. Whisk in the oil, vinegar, sherry, and spices. Add the mojama toss briefly just to coat - you don’t want to soak the mojama.
  4. Add the mojama and dressing to the couscous and tomatoes. Mix lightly but thoroughly with chopsticks or a fork. Mix in the rest of the ingredients, lifting and separating the couscous. Leave for 30 minutes. Taste for salt.
  5. Place a layer of salad leaves on each serving bowl or plate and top with the couscous.
  6. Garnish with torn mint leaves.

ingredients

  • 250g couscous
  • 300g tomatoes
  • 6 tbsp Nunez de Prado Extra Virgin Olive Oil
IN STOCK
  • 2 tbsp Unió Moscatel Vinegar
IN STOCK
  • 2 tbsp Manzanilla or Fino sherry
  • 1/4 tsp cumin, ground
  • 1/4 tsp cinnamon, ground
  • 250g mojama, cut into pieces 1/2cm x 1cm x 2cm
  • 100g Brindisa Salted Marcona Almonds, coarsely chopped
  • 4 tbsp parsley, finely chopped
  • 2 tbsp chives, finely chopped
  • 2 tbsp mint, finely chopped + torn mint leaves for garnish
  • salad leaves for 4

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