Mediterranean Couscous Salad |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A gorgeous light side dish which goes fabulously with a piece of grilled chicken or fish! Also great for picnics as it's best warm or room temp. You could add some corn kernels, maybe toasted pine nuts? Anchovies? Aussie tbsp used (20ml). Ingredients:
1 cup couscous |
1 cup hot vegetable stock or 1 cup chicken stock |
12 kalamata olives, sliced |
1/2 large red capsicum, diced small |
2 tomatoes, seeded and diced small |
1 small head of broccoli |
2 tablespoons chopped mint |
2 tablespoons chopped coriander or 2 tablespoons parsley |
3 shallots, sliced fine |
60 ml balsamic vinegar |
30 ml lemon juice |
2 large garlic cloves, minced |
Directions:
1. Mix couscous and stock in a bowl which has a lid, let stand uncovered.
2. Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
3. Mix balsamic, lemon juice and garlic.
4. Pour 1/3 of dressing over vegetables, mix well.
5. Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.).
6. By now the couscous should be almost ready.
7. Add the broccoli to the couscous and put the lid on loosely.
8. Microwave for 1 minute.
9. Add to the salad mix and toss.
10. Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well.
11. Serve whilst still warm.
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