SUMMER COUSCOUS SALAD

This salad is based on a Dorie Greenspan recipe. It can be pulled together in no time at all: while the couscous is cooking, you can prepare all of the vegetables. It’s a go-to salad in my kitchen and I especially like to eat it as a side with chicken or fish. It’s also gorgeous with a dollop of hummus and served for lunch or a light dinner. Perfect for a meatless Monday!

SERVES 6

PREP TIME: 3 MIN

COOK TIME: 12 MIN

280g couscous

500ml chicken or vegetable stock, simmering

2 garlic cloves, crushed

1 tbsp olive oil

1 tsp salt

1 tsp cinnamon

1 tsp cumin

1 tsp ground ginger

1 tsp turmeric

80g sultanas

1 cucumber, peeled, halved lengthwise, deseeded and diced

1 red pepper, diced

1 yellow pepper, diced

zest of 1 lemon

freshly ground pepper

FOR THE DRESSING

juice of 1 lemon

1 tbsp olive oil

½ tsp salt

PROTEIN 9G

FAT (SATURATED) 4.1G (0.7G)

CARB 45G

FIBRE 5.1G

CAL 265

Place the couscous in a large bowl. Place the chicken stock, garlic, olive oil, salt and spices in a large measuring jug and whisk until combined. Pour the stock over the couscous and stir to combine. Scatter the raisins over the couscous. Place a tea towel over the bowl and leave the couscous to cook for 10 minutes or according to the instructions on the package. Meanwhile, prepare the vegetables.

Fluff the couscous with a fork. Stir in the vegetables and lemon zest. Place all of the ingredients for the dressing in a jar with a lid and shake to combine. Pour the dressing over the couscous and toss well. Season with pepper and divide the salad between serving plates.