Lemony Couscous Salad with Herbs
recipe
Lemony Couscous Salad with Herbs
No commentsIngredients
- 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
Serves:
4
Preparation:
15
Cook Time:
10
Total Time:
25min
Directions
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- Place the couscous in a large bowl and pour over the hot stock. Let sit for minutes or until all the liquid is absorbed, then fluff it gently with a fork.
- 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.)
Source: Terry Farris
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