Couscous salad

Cooking Salads Couscous salad

This fluffy couscous salad with cranberries, cucumber and herbs makes a delicious lunch or side dish.

Lables: Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Combine the yoghurt, garlic and lemon juice in a small bowl. Season.
  2. Stir couscous and 1 1/2 cups boiling water in a heatproof bowl. Cover and stand for 3 mins. Fluff with a fork. Stand, covered, for a further 3 mins. Fluff again. Cool for 10 mins.
  3. Add the cranberries, cucumber, herbs and oil to the couscous. Season and toss to coat.
  4. Top with mint sprig and drizzle over yoghurt mixture.

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3/4 cup Greek-style yoghurt
1 garlic clove, crushed
1 tbsp lemon juice
1 1/2 cups couscous
1/3 cup dried cranberries
1 continental cucumber, halved, sliced
1/2 cup chopped flat-leaf parsley
1/4 cup chopped mint, plus extra sprig to serve
1/4 cup extra virgin olive oil

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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