Cook and Scale
Mediterranean Couscous Salad
4 servings · 25 min total
Fluffy couscous tossed with cherry tomatoes, cucumber, olives and heaps of fresh herbs in a lemon dressing. A picnic and lunchbox hero.
Ingredients
- 200 g couscous
- 3 dl vegetable stock, boiling
- 200 g cherry tomato, halved
- 1 cucumber, diced
- 80 g black olives
- 60 g sun-dried tomatoes, chopped
- 20 g fresh parsley, chopped
- 15 g fresh mint, chopped
- 5 tbsp olive oil
- 3 tbsp lemon juice
- salt to taste
- black pepper to taste
Contains: Gluten, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Steam and fluff the couscous — Place the couscous in a large bowl and pour over the boiling vegetable stock. Cover and leave for 5 minutes, then fluff with a fork and let cool.
- 2.
Add the vegetables — Add the cherry tomatoes, cucumber, olives, sun dried tomatoes, parsley, and mint to the cooled couscous.
- 3.
Dress and rest the salad — Whisk the olive oil and lemon juice with salt and pepper, pour over the salad, and toss thoroughly. Rest for 10 minutes before serving to let the flavours develop.