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I love couscous, it's filling, nutritious and cheap, and perfect for a summer salad. This recipe combines fresh flavours with the wholesome nuttiness of couscous. I like to serve this salad as a side salad, or as a lunch - it is a perfect alternative to sandwiches as a working lunch. The quantities shown in this recipe serve 4.
Ingredients
- 190g Couscous
- 325ml Chicken or vegetable stock (hot)
- 200ml Roasted peppers, cut into bite-sized chunks
- 150g Sun dried tomatoes, cut into bite-sized chunks
- 1 Avocado, diced
- 1/2 Cucumber, diced
- 8 Spring onions, sliced
- 150g Mixed salad leaves
- 2 tbsp Balsamic vinegar
- 2 tbsp Lemon juice
- 1 tbsp Olive oil
- Salt
- Freshly ground black pepper
Method
- Add the couscous to the hot stock and stir well. Cover and leave to cool.
- Mix the vegetables together.
- Place the vinegar, lemon juice, olive oil and seasonings into a jar with a tight fitting lid. Shake well to mix.
- Mix the cooled couscous with the vegetables, and toss in the dressing.