Couscous salad
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Main
Method
Place the couscous in a large bowl.
Place the chicken stock, garlic, olive oil, salt and spices in a large measuring jug and whisk until combined.
Pour the stock over the couscous and stir to combine.
Scatter the raisins over the couscous. Place a tea towel over the bowl and leave the couscous to cook for 10 minutes or according to the instructions on the package.
Meanwhile, prepare the vegetables.
Fluff the couscous with a fork.
Stir in the vegetables and lemon zest.
Place all of the ingredients for the dressing in a jar with a lid and shake to combine.
Pour the dressing over the couscous and toss well. Season with pepper and divide the salad between serving plates.
Ingredients
280g couscous
500ml chicken or vegetable stock
2 garlic cloves, crushed
1 tbsp olive oil
1 tsp salt
1 tsp cinnamon
1 tsp cumin
1 tsp ground ginger
1 tsp turmeric
80g sultanas
1 cucumber, peeled, halved lengthwise, deseeded and diced
1 red pepper, diced
1 yellow pepper, diced
zest of 1 lemon
freshly ground pepper
For the dressing
juice of 1 lemon
1 tbsp olive oil
½ tsp salt
Method
Place the couscous in a large bowl.
Place the chicken stock, garlic, olive oil, salt and spices in a large measuring jug and whisk until combined.
Pour the stock over the couscous and stir to combine.
Scatter the raisins over the couscous. Place a tea towel over the bowl and leave the couscous to cook for 10 minutes or according to the instructions on the package.
Meanwhile, prepare the vegetables.
Fluff the couscous with a fork.
Stir in the vegetables and lemon zest.
Place all of the ingredients for the dressing in a jar with a lid and shake to combine.
Pour the dressing over the couscous and toss well. Season with pepper and divide the salad between serving plates.
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