Updated: Mar 9
This fresh salad has summer written all over it. The great thing about this dish is that you can easily turn it into a light meal by adding cooked, chopped chicken or cooked prawns. If you’re not a fan of mint, then parsley works just as well.
Ingredients: Couscous 1 cup chicken stock
1 cup couscous
2 cups peas (fresh or defrosted from frozen)
1 cup finely chopped mint leaves
Dressing ¼ cup lemon juice
¼ cup olive oil 1 tsp salt 1 tsp sugar
• Heat the chicken stock in a large saucepan until small bubbles are starting to form. • Take off the heat, add the couscous, cover and leave for 5 minutes to cook and swell. • Once cooled, add the peas and mint. In a small jug, combine the dressing ingredients, then pour over the couscous. • Toss well. • Refrigerate until ready to serve.
Serves: 6 Prep Time: 10 minutes plus resting Cooking Time: 0
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