Mediterranean Couscous Salad

Servings: Serves: 4 as a side (2 as a main)

Ingredients

For the salad

For the herby dressing

25g (1 1/3 cups)
120ml (1/2 cup)
Sea Salt and Black Pepper, to taste

Method

1

Place the couscous in a bowl and crumble over the stock cube. Then cover with water, ensuring the water comes 1cm above the couscous. Cover and leave to soak for 10 minutes.

2

For the dressing, blend all the ingredients in a high-speed blender, adding a little more oil if needed. Set aside.

3

In a chargrill pan or frying pan, heat a tablespoon of the oil and fry the aubergine slices until soft and browned on each side. Then do the same with the courgette slices.

4

By now the couscous should have absorbed the water and will be soft and fluffy. Add all the other salad ingredients to it, along with the herby dressing and toss thoroughly.

5

Finish with a light seasoning of salt and pepper before serving.

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