Cous cous salad
Add One More Veg with a can of corn kernels, or chopped rocket.
Ingredients
Serves 4
For the couscous:
1 cup couscous
1 1/4 cups vegetable stock
1 Tbsp olive oil
A pinch of salt
For the salad:
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red capsicum, diced
¼ cup red onion, finely chopped
½ cup feta cheese, cubed
¼ cup fresh mint, chopped
¼ cup fresh parsley, chopped
¼ cup toasted pine nuts
Salt and pepper to taste
For the dressing:
3 Tbsp extra-virgin olive oil
2 Tbsp lemon juice
1 clove garlic, minced
1 tsp honey
Salt and pepper to taste
Method
In a medium saucepan, bring the vegetable stock, olive oil, and a pinch of salt to a boil. Once boiling, remove the saucepan from the heat and stir in the couscous. Cover the saucepan with a lid and let the couscous steam for about 5 minutes or until all the liquid is absorbed.
Fluff the cooked couscous with a fork to separate the grains and transfer it to a large salad bowl. Let it cool to room temperature.
While the couscous is cooling, prepare the vegetables. Chop the cherry tomatoes, cucumber, red capsicum, red onion, parsley, and mint leaves. Add them to the cooled couscous in the salad bowl.
Add cubed feta and toasted pine nuts to the salad and gently toss to combine.
In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, honey, salt, and pepper to make the dressing.
Pour the dressing over the couscous and vegetables in the salad bowl. Toss everything together until well combined, ensuring the dressing coats all the ingredients evenly.
Taste the salad and adjust the seasoning with more salt and pepper if needed.
Serve the vegetable couscous salad immediately or refrigerate it for a few hours to let the flavours meld together.
Garnish with additional herbs and edible flowers.