Couscous salad
A simple and delicious way to serve couscous.
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
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.
