Couscous salad
An average of 4.8 out of 5 stars from 13 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 6
- Dietary
- Egg-freeVeganVegetarian
A nutritious and satisfying vegan couscous salad packed with colour, flavour and texture, from dried cranberries, pistachios and pine nuts.
Each serving provides 673 kcal, 42.5g protein, 53g carbohydrates (of which 48g sugars), 30g fat (of which 4.5g saturates), 6.5g fibre and 2.2g salt.
Ingredients
- couscous: 225g/8oz couscous, prepared according to the packet instructions
- preserved lemons: 8 small preserved lemons, flesh and rind finely chopped
- cranberries: 180g/6鈪搊z dried cranberries
- pine nuts: 120驳/4鈪搊锄 pine nuts, toasted
- pistachio: 160g/5戮oz unsalted shelled pistachio nuts, roughly chopped
- olive oil: 125ml/4fl oz olive oil
- parsley: 60g/2录oz flatleaf parsley, finely chopped
- garlic: 4 garlic cloves, crushed
- red wine vinegar: 4 tbsp red wine vinegar
- red onion: 1 red onion, finely chopped
- salt: 1 tsp salt, or to taste
- rocket: 80驳/2戮辞锄 rocket leaves
Method
In a large bowl mix all the ingredients together except the rocket, then taste and adjust the seasoning, adding more salt if necessary. Toss in the rocket and serve immediately.
Recipe tips
Couscous salads are great to make ahead for easy entertaining or weekday lunches. It will keep well for a few days in the fridge.
