Couscous Salad

Source: Coles Magazine - April 2014

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Serves: 6 - Prep 30 min

 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

  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.

Vic Lic

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