Cous Cous salad

Serves: 8

180g dried couscous
1 teaspoon vegetable stock granules
Boiling water
2 tomatoes, finely chopped
2 inches of cucmber, finely chopped
4 spring onions, chopped
1/2 can sweetcorn, drained
2 tablespoon fresh mint, chopped
1 tablespoon lemon balm, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Salt & pepper to taste
2 – 3 cloves finely minced Mint Smoked Garlic

Prep:10min › Extra time:50min › Ready in:1hr
Prepare the couscous, by placing the dried couscous and vegetable stock in a large bowl & covering with boiling water so that all couscous is covered & there’s about 1/2 cm extra water. Cover with a clean dry tea towel & allow the steam to cook the couscous. After 10 minutes fork through to loosen the grains.

When the couscous is cool, add all the other ingredients & mix well. Place in fridge to cool for 30 minutes until all the herbs & mint flavour have been absorbed by the couscous. Serve on its own for a light lunch with mixed salad leaves and drizzle with balsamic vinegar or as an accompaniment to quiches, barbecues, cold lamb dishes or gammon!


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