Lemony Couscous Salad with Herbs
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INGREDIENTS:
250g pre-cooked couscous
400ml hot vegetable stock (or 1 heaped tsp Marigold vegetable bouillon with 400ml boiling water)
juice of 2 lemons plus the grated zest of 1
75ml olive oil (extra virgin for a stronger flavour, regular oil for a lighter taste)
1 clove garlic, crushed
salt and freshly ground black pepper
½ large cucumber
4 tomatoes, deseeded and chopped
8 spring onions, sliced
2 tbsp flat-leaf parsley, chopped
1 tbsp mint, chopped
1 tbsp coriander, chopped
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PREPARATION:
1. Place the couscous in a large bowl and pour over the hot stock. Let sit for 10 minutes or until all the liquid is absorbed, then fluff it gently with a fork.
2. Mix together the lemon juice and zest, olive oil, garlic, salt and pepper. Pour over the still-warm couscous and stir through. (Adding the dressing while the couscous is warm allows it to absorb more flavour.)
3. Halve the cucumber lengthways and scoop out the seeds with a teaspoon. Cut into long strips, then into small dice.
4. Add the cucumber, tomatoes, spring onions and herbs to the couscous, tasting and adding more seasoning if necessary. Serve as a salad or part of a summer buffet.
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PREP/COOK
INFORMATION:
Prep time:
15 minutes
Cook time:
10 minutes
Serves: 4
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Source: Terry Farris
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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