Tue, 18 July 2017
Spiced Couscous Salad:
7oz/200g couscous
Approximately 14floz/400ml boiling water
3oz/75g sultanas/currants
1 small courgette-grated
1 small carrot-grated
16 cherry tomatoes-halved
4 stem spring onions/scallions-chopped
3oz/75g dried apricots-diced
2oz/50g chopped walnuts
Zest & juice of 1 lemon
½ teaspoon chilli flakes
½ teaspoon ground cumin
3 tablespoons oil
2 tablespoons chopped mint
Place the couscous into a large mixing bowl and cover with boiling water.
Leave to stand for 10 minutes and then fluff it up with a fork.
Allow the couscous to cool down at this stage for approximately 20-30 minutes.
Add in all remaining ingredients and mix well.
Season lightly with salt and black pepper as required.
Store in the fridge until required.
Citrus Yoghurt Dressing:
8floz/225ml natural yoghurt
1 tablespoon freshly chopped mint
Juice of 1 lime
Cracked black pepper
In a small mixing bowl mix together the yoghurt, lime juice, freshly chopped mint and the black pepper. Store in the fridge until required.
Assembly:
Place the couscous onto a large serving plate and serve with some cooked chicken or fish.
Drizzle generously with the citrus yoghurt dressing and serve immediately.
