SUMMER COUSCOUS SALAD

Serves: 6
Prep: 20 mins
Cook: 0 mins

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Nutrition per serving:

265 kcal

4g Fats

49g Carbs

8g Protein

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   What you need :     

• 1 cup (170g) couscous, uncooked

• ½ cup (65g) cranberries, dried

• 1 tsp. cumin, ground

• 1 tsp. coriander, ground

• 1 ¼ cup (300ml) vegetable stock, hot

• 1 cup (160g) chickpeas, drained

• 1 cup (160g) sweetcorn, drained

• 1 peach, diced

• ½ cucumber, diced

• 1 small red onion, diced

• 6 handfuls rocket, to serve

• ½ cup (12g) parsley, chopped

• ½ cup (12g) mint leaves, chopped

• 1 lemon, juiced

• 1 tbsp. honey

• 1 tbsp. olive oil

  What do you need to do :     

  • Place couscous, cranberries, cumin, and coriander in a large bowl, season with salt and pepper, and cover with hot stock. Set aside to stand until the couscous is cooked, about 5-6 minutes, then let it cool.

  • Add in all the chopped vegetables and herbs, as well as lemon juice, honey, and oil. Mix well and season with additional salt and pepper, to taste.