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Super couscous salad
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Total Time:
10 minutes
Elevate your basic couscous salad by adding your favorite vegetables and leftovers for a tasty and customizable meal. Roasted squash, pomegranate seeds, herbs, and citrus for a vibrant twist. The possibilities are endless!
Ingredients:
  • 100 g couscous
  • 1 small head of broccoli (250g)
  • 20 g feta cheese
  • ½ a clove of garlic
  • 1 small handful of sultanas
  • 1 small handful of pine nuts
  • 2 tablespoons extra virgin olive oil
  • 1 orange
  • ½ a bunch of fresh mint (15g)
Instructions:
  • In a mixing bowl, combine 100g of couscous with a pinch of sea salt and cover with boiling water. Cover with a plate and let sit for 5 to 10 minutes. Trim the stalky end of 1 small head of broccoli (250g) and boil in a pan of water for about 4 minutes until bright green and tender. Drain in a colander. For the dressing, crush ½ clove of garlic in a jar. Add sultanas, pine nuts, extra virgin olive oil, juice of 1 orange, chopped mint leaves, salt, and pepper. Shake well. Chop the broccoli finely on a chopping board. Fluff up the couscous and mix in the broccoli. Take half the couscous to work with half the dressing, toss, and garnish with mint leaves and feta. Repeat the next day.

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