(www.yummly.co.uk)
Ingredients
COUSCOUS:
- 2 tsp olive oil
- 1 garlic clove , minced
- ½ small onion , finely chopped
- 250g pearl couscous
- 375 ml vegetable
- 250 ml water
SALAD:
- 2 cucumbers , diced (about 2 cups)
- 250g / 8 oz cherry tomatoes , halved (about 2 cups)
- 2 handfuls baby spinach , finely sliced
- 3g coriander, finely chopped (or sub with parsley)
- 3g dill , finely chopped
LEMON DRESSING (NOTE 3):
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 60 ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove , minced
- 1 tsp sugar , optional
- 3/4 tsp cooking / kosher salt
- 1/2 tsp black pepper
Instructions
COUSCOUS:
- Sauté onion & garlic – Heat oil in a large saucepan or small pot over medium high heat. Add garlic and onion, saute until the onion is translucent and starting to brown.
- Couscous & broth – Add couscous and stir, cooking for 1 minute. Add broth and water, bring to a simmer. Then place the lid on and turn the heat down to medium low so it is simmering gently.
- Cook for 10 minutes until the liquid is absorbed and the couscous is cooked through but still firm. Use a fork to separate the couscous, then transfer into a large bowl to cool. (It will form a sticky block but don’t worry, it will separate when tossed with Dressing).
SALAD:
- Dressing – Place Dressing ingredients in a jar and shake well.
- Toss! Add Salad ingredients into the bowl, pour over Dressing and toss. Serve at room temperature.