Here is another great salad recipe for your summer repertoire. You should have everything you need for this salad in your cupboard and is a great one to whip up at the last moment if guests pop in unannounced {I love an unannounced visitor – I’m not joking, and we often are unannounced visitors too}. This rainbow couscous salad will take your standard tomatoes, cucumbers and spring onions to another level.
I always have couscous in my pantry. It is great to be able to create something quickly when the boys are over it at the end of the day. One of my great recipes to have up my sleeve when we have impromptu guests and the cupboards are bare involves couscous, Always Fresh capsicum, sun-dried tomatoes and artichoke hearts, and whatever soft herbs I have hanging around.
RAINBOW COUSCOUS SALAD
200 grams couscous
500mls of chicken stock
2 tomatoes
2 cucumbers
1 bunch of spring onions
1 bunch of parsley
100 grams of dried apricots
50 grams of preserved lemon
olive oil
salt and pepper
Bring the chicken stock to the boil and then remove from the heat. Pour your couscous into the pot and then cover with a lid and set aside.
Chop all your remaining ingredients for the salad, deseeding the cucumber.
Fluff up your couscous with a fork, before tossing through all your prepped fruit and veggies. Drizzle with olive oil and season. Toss again and then serve.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
