Couscous salad

This recipe is a great salad for a barbecue and works especially well with grilled meats. You could even use roasted vegetables if you wish.

• serves

  4

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

 

800 ml vegetable stock

400 g couscous

50 g sultanas

50 g currants

½ bunch mint

2 tbsp white wine vinegar

2 tbsp lemon juice

3 tbsp olive oil

50 g dried tomatoes, in oil, roughly chopped

1 red capsicum, washed, halved, deseeded and chopped

1 green capsicum, washed, halved, deseeded and chopped

1 onion, chopped

Standing time: 10 minutes

Instructions

Pour the vegetable stock into a saucepan over high heat. Bring to the boil. Remove from heat and pour in the couscous, sultanas and currants. Leave to stand for about 10 minutes. Fluff the grains with a fork.

Roughly chop the mint. To make a dressing, whisk together the vinegar, lemon juice and oil in a bowl. Season with salt and pepper. Add to the dried tomato, capsicum and onion, and toss to combine.

Mix in the couscous, add the mint and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.