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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Deliciously light summer salad. I usually add grilled chicken at the end, to make a substantial work lunch. I always add more lemon as well, as I love lemon. This recipe is from a Sydney chef, Bill Granger, but I have changed it a bit. Original recipe is to serve cold, I prefer it warm. Ingredients:
2 tablespoons olive oil |
4 tablespoons lemon juice |
2 1/2 cups couscous |
2 ripe tomatoes |
1/2 lebanese cucumber |
2 spring onions |
3 tablespoons chopped mint |
3 tablespoons chopped parsley |
Directions:
1. Cook couscous as per packet instructions.
2. Chop tomatoes in half and squeeze excess seeds. Chop roughly.
3. Dice cucumber, skin and all.
4. Finely chop spring onions.
5. Mix all ingredients together in large bowl, and then it is ready to eat. Can be eaten cool or warm.
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