Couscous salad

A couple of vegetables and a pantry staple come together to make this tasty salad.
V
Vegetarian
15
Minutes preparation and cooking
4
Servings
Easy
Degree of difficulty

Couscous salad




Ingredients

180g (1 cup) couscous
225ml (1 cup) boiling water, or vegetable stock
1–2 large tomatoes, chopped
1 cucumber, chopped
2 tbsp chopped parsley
½ tbsp chopped mint
4 spring onions, chopped
50ml (10 tsp) cider or white wine vinegar
50ml (10 tsp) extra virgin olive oil
salt and pepper

To garnish
mint
lemon wedges

Method

  1. Put the couscous into a large bowl and pour over the water or stock. Cover and leave to stand for 5 minutes until all the liquid has been absorbed. Fluff with a fork to separate the grains.
  2. Add the vegetables and herbs to the couscous and stir with a fork to mix.
  3. Whisk together the vinegar and olive oil until blended and add to the couscous mixture.
  4. Stir gently to combine. Season to taste with salt and pepper.
  5. Place in a serving bowl and garnish with mint and lemon wedges.

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