Couscous Salad
This is a super-fast salad, which makes it a go-to salad in my kitchen. I like to eat this as a side with chicken or fish.
6 people
12 minutes
3 minutes
Ingredients
- 0 - Black Pepper freshly ground
- 150 g Blue Cheese
- 500 ml Chicken Stock Cube or Vegetable Stock
- 1 tsp Cinnamon
- 280 g Couscous
- 1 - Cucumber peeled, halved lengthwise, deseeded and diced
- 1 tsp Ground Cumin
- 1 tsp Ground Ginger
- 1 - Lemon zest only
- 1 tbsp Olive Oil
- 1 tbsp Olive Oil
- 80 g Raisins
- 1 - Red Pepper diced
- 1 tsp Salt
- 1 tsp Turmeric
- 1 - Yellow Pepper diced
For the dressing
-
1
-
Lemon
juice only
Method
- Place the couscous in a large bowl.
- Place the stock, 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.
- Scatter the blue cheese over the salad and serve.
