Couscous Salad
Chef:
National Dairy Council
Prep:
5 mins
Cook:
15 mins
A super-fast salad recipe from Derval O'Rourke, which she recommends eating as a side with chicken or fish.
280g couscous
500ml chicken or vegetable stock
1 tbsp olive oil
1 tsp salt
1 tsp cinnamon
1 tsp cumin
1 tsp ground ginger
1 tsp turmeric
For the dressing:
1 lemon, juice only
1 tbsp olive oil
80g raisins
1 cucumber, peeled, deseeded and diced
1 red pepper, diced
1 yellow pepper, diced
1 lemon, zest only
Freshly ground pepper
150g blue cheese
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.
Serves
6
Preparation Time
5 minutes
Cooking Time
15 minutes
Main ingredients
Fruit, Cheese, Vegetables, Oil, Spice, Stock/Broth, Herbs
Recipe Type
Dinner, Side Dish
Level of Difficulty
Easy
