Great recipe for a couscous salad?

180g Wholesome Couscous

300ml hot vegetable stock

350g jar Gaea Flame Roasted Red Peppers, drained

1 ripe medium avocado

1 bunch salad onions

½ cucumber

100g cherry vine tomatoes

160g bag Beetroot Salad leaves

2 tbsp lemon juice

2 tbsp Balsamic Vinegar

Method

Place the couscous in a bowl, add the stock and leave for 5 minutes until the water has been absorbed. Fluff up the couscous with a fork and allow to cool completely.

Roughly chop the peppers. Halve the avocado, remove the stone and peel, then chop the flesh roughly. Trim and finely chop the salad onions. Peel and halve the cucumber lengthways, remove the seeds using a teaspoon, then slice into chunky pieces. Halve the tomatoes.

When ready to serve, place the cooled couscous, peppers, avocado, onion, cucumber, tomato and salad leaves in a serving bowl. Whisk the lemon juice and vinegar together with a little seasoning and drizzle over the salad. Toss well and serve.

Or try Tabbouleh, its traditionally made with Bulgar wheat but i have made it with couscous.

Ingredients :

200g bulgar / couscous

500g juicy tomatoes

4 small, firm tomatoes

12 small onions

2 lemons

1 tablespoon chopped parsley

1 tablespoon chopped fresh mint

1tablespoon chopped fresh coriander

6 tablespoons peanut oil

Salt & pepper

*Prepare two hours before needed, to allow to chill*

Recipe :

Make couscous:

Weigh out quantity following instructions on packet, then put in a large bowl and cover with boiling water. Cover bowl and allow couscous to absorb water, until light and fluffy.

Allow to cool.

Chop onions, tomatoes and herbs, then mix into couscous. Add juice of two lemons, peanut oil and season.

Mix thoroughly, chill for at least two hours, stirring from time to time.

Prepare the couscous as usual. Leave to get cold. Add lots of diced cucumber. Lots of halved cherry tomatoes. Lots of sultanas. Add grated lemon zest, lots of lemon juice and season with a pinch of salt. Then add lots of fresh, chopped mint plus a tablespoonful of good quality olive oil. Toss everything together well. If you like, you can also use pine kernels. Put the couscous for several hours in the bottom of the refrigerator. It's nicer really cold and the mint flavour will be more pronounced. (At a pinch you could use dried, chopped mint leaves, if you don't have fresh ones, but put them to soak in the olive oil before using).

i start by frying onion and garlic in olive oil....then add any vegetables you want (the harder ones first..eg carrots). I add carrots , peppers, corrgette,chickpeas and anything else! spice it up by adding corriander, pepper, salt, sugar, cayenne pepper, and cinnamon (sounds odd but works great)....add also sultanas, sesame seeds, and sunflower seeds, spinach at the end, cover the frying pan and let it rest...

for the couscous, put in a large bowl how much you want, pour boiling water over just about a centimeter above the couscous line and cover the bowl with a towel for about 2 minutes....

then, mix it all up! serve with homemade hoummous, pita, and falafel if you can! yummy!

I'm a vegetarian too, and I made this recipe up when I became a vegetarian a few years ago. I make it for my husband and it's different almost every time! but it always wins! good luck!

Serves 4:

prepare the couscous (300 g) as it says on the packet, add a fair bit of olive oil, lemon juice (2 lemons) and lemon zest (1 lemon) and allow it to cool.

Add salt and pepper, half a teaspoon of cinnamon, half teaspoon of ground cumin, half teaspoon cayenne pepper, a small bunch of coriander finely chopped, some chopped dried ready to eat apricots, then add some chopped spring onions, halved cherry tomatoes and chopped cucumber.

taste and add more lemon juice , olive oil and cayenne pepper if needed.

Tomatoes, egg, ham, sardines, beetroot, boiled potatoe pieces (cold) and vinaigrette. But definitely no couscous - that would spoil it.

u should look at foodnetwork.com

Wow Dory!!! Great recipes!!!! I'll certainly try them! :)

Thanks!