This is a bit of a departure for me – I don’t usually do recipes – but I put a picture of this salad on Instagram and was asked for the recipe. Typing anything longer than a sentence on my phone is a battle with fat fingers, so I’m posting it here.
This is a cous cous recipe that I usually serve warm with a chicken tagine that fills the house with wonderful scent of Moroccan spices. However it is just yummy and perfect as a side salad.
I made it without adding the olive oil, which meant that it worked out at half a syn for 100 grams of made up salad – should you be doing Slimming World! It is fabulously healthy anyway you make it. Adjust the amount of herbs and vegetables for the quantity you are making, but enough to give it a jewel-like look.
Precooked cous cous from the supermarket.
Virgin Olive Oil
Juice of a half a lemon
Large handfuls of parsley and mint
Chili/Sweet Peppers (a mix of red, yellow and green would be good) and/or whatever vegetable you like – sweetcorn nibs would add to the colour.
Here goes –
Use the pre-cooked cous cous that you can buy in the supermarket, Allow approximately 40gms (one third of a cup) per serving. Put in a heatproof bowl and pour over 50ml of boiling water per serving, cover and leave for five minutes. Separate grains with a fork to fluff up.
Meanwhile finely chop parsley and mint leaves – big handfuls! Deseed and chop a couple of large tomatoes and a big bunch of spring onions. Crush a couple of garlic cloves. Squeeze half a lemon. After that it’s up to you. I added some finely chopped chili and sweet red pepper to this one,
Now, if you’re using it, add a couple of tablespoons of virgin olive oil to the cous cous and stir thoroughly, then add the garlic, lemon juice and vegetables and salt to taste.
Finally, as a lovely extra, stir in some pistachio nuts and sprinkle with pomegranate seeds.