Spiced Couscous Salad

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.