Name: Moroccan couscous salad
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: Leftover couscous (see note); Leftover cooked lamb, chopped (see note); Leftover roast vegetable, chopped (see note); 400g can lentils, drained and rinsed; 250g grape tomatoes, halved; 40.00 ml currants; 60g baby spinach; 42.00 gm lemon juice; Plain yoghurt, to serve

Moroccan couscous salad

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Prep Time:
15 minutes

Cook Time:

Total Time:
15 minutes

Whip up a delectable meal using leftover ingredients for a flavorful and convenient dish.

Instructions:

Combine leftover couscous, chopped leftover lamb, chopped leftover roast vegetables, drained and rinsed lentils, halved grape tomatoes, currants, and baby spinach in a large bowl. In a screw-top jar, combine lemon juice, olive oil, salt, and pepper. Close the lid tightly and shake well to mix the dressing. Pour the dressing over the couscous mixture and toss everything together. Serve with a side of plain yogurt.

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