Per serving (244g) Calories 319, Fat 15g, Saturates 2.0g, Sugars 4.9g, Salt 4.6g
Place the couscous in a pan with the bouillon and 1 teaspoon salt. Cover with water, bring to a simmer and cook for 6-8 minutes or until tender. Drain and set aside to steam dry and cool down.
Place the prepared cucumber, tomatoes, spinach and spring onions into a large bowl and mix well.
In a separate bowl, whisk together the olive oil, lemon juice, mustard, sugar, 1 teaspoon salt, pepper and garlic until combined. Stir in the lemon zest and taste to check the seasonings.
When the couscous has cooled, add it to the salad and toss everything together. Pour over the dressing and stir in the fresh herbs. If you have time, leave to rest for an hour before serving to allow the flavours to combine.
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