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Couscous salad

Couscous salad

Serving size: Serves 4-6
Cooking time: Less than 15 minutes
Course: Entree, Lunch, Main
Favourite flavours: Salad

Couscous salad
INGREDIENTS

1 cup (200g) instant couscous
1 cup (250ml) boiling water
1/2 cup coarsely chopped fresh coriander leaves
1/2 cup coarsely chopped fresh flat-leaf parsley leaves
2 green onions (green shallots), sliced thinly
1 medium (200g) red capsicum, trimmed, cut into long strips
1/2 tablespoon finely chopped preserved lemon rind
2 tablespoons lemon juice
1 teaspoon honey
1/4 cup (60ml) extra virgin olive oil
1 teaspoon grated lemon zest
METHOD

1. Place couscous and 1/4 teaspoon salt in a heatproof bowl; cover with the boiling water and mix gently with a fork. Cover the bowl with a lid or plastic wrap; stand for 10 minutes.
2. Fluff couscous with a fork. Stir in the herbs, onion and capsicum.
3. Combine preserved lemon, juice, honey and oil in a jug or bowl; stir until well combined.
4. Pour the dressing over the couscous, season to taste with sea salt and freshly ground black pepper; toss gently. Top with lemon zest.

Not suitable to freeze.

With a twist: With its lemony flavours, this salad works well with barbecued lamb or chicken. You can also add shelled prawns for a more indulgent salad in summer.

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Tip: Try "lamb & potato" or "Low GI"
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