4th 2007
Summer Couscous Salad

Posted under Salads and Sides & Vegetables & Low Fat Diet

I make this some weeknights for work lunches for us. It tastes great the next day as the flavours develop overnight. And I vary it depending on what’s in the fridge, so these ingredients are a guide only.

1 cup couscous

1tsp stock powder

1 red chilli, chopped (deseeded if you like)

1 zucchini, diced small

handful of cherry tomatoes, quartered

1 lebanese cucumber, diced small

5-6 mushrooms, diced small

1/2 red or yellow capsicum, diced small

1 clover garlic, finely chopped

Olive oil

Red wine vinegar

Fresh coriander or parsley or basil

Add 1 cup boiling water to couscous and stock. Wait five minutes, forking through a couple of times.

Add a couple of lugs of olive oil and stir through.

Add diced vegetables and stir through.

Add 2tbs red (or white) wine vinegar.

Can be served immediately but also works well the next day.

Trackback URI | Comments RSS

Leave a Reply