Simple and quick to prepare, this salad makes an excellent accompaniment to hot and
cold roast meats for a change to the very much loved roast vegetables which are more
suited to winter roasts.
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6-8 Portions
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Prep: 10 minutes
Cook: 5 minutes
Ingredients
Couscous Salad
400g couscous (instant variety)
600ml boiling vegetable or chicken stock (stock cubes can be used)
60g toasted almonds, finely chopped
3 plum or vine ripened tomatoes diced
4 spring onions, finely chopped
8 tbsp coriander, finely chopped
2 tbsp virgin olive oil
juice of 1 lime
maldon salt and freshly ground pepper
Method
Couscous: Place the couscous in a large bowl and pour over the
boiling stock. Cover the bowl with cling film and set aside for 8-10 minutes. The
stock should be absorbed and the couscous should be tender. Remove the cling film
and stir in the remaining ingredients until well combined. Set the salad aside until
ready to serve. It is best served at room temperature but it if you are preparing
more than an hour in advance, cover it and refrigerate it and remove it from the
fridge 10 minutes before serving.