Summer Couscous Salad
Summer Couscous Salad
Ingredients
- 1 cup couscous uncooked, 170g
- 1/2 cup cranberries dried, 65g
- 1 tsp cumin ground
- 1 tsp coriander/cilantro ground
- 1 1/4 cup vegetable stock hot, 300ml
- 1 cup chickpeas drained, 160g
- 1 cup sweetcorn drained, 160g
- 1 peach diced
- 1/2 cucumber diced
- 1 small red onion diced
- 6 handfuls rocket/arugula to serve
- 1/2 cup parsley chopped, 12g
- 1/2 cup mint leaves chopped, 12g
- 1 lemon juiced
- 1 tbsp honey
- 1 tbsp olive oil
Instructions
- Place couscous, cranberries, cumin, and coriander in a large bowl, season with salt and pepper, and cover with hot stock. Set aside to stand until the couscous is cooked, about 5-6 minutes, then let it cool.
- Add in all the chopped vegetables and herbs, as well as lemon juice, honey, and oil. Mix well and season with additional salt and pepper, to taste.
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