I love salads….. I really, really do. In fact if I had to choose one thing to eat for the rest of my life, it would be salads. So this is the first of a whole catalogue of amazing salad recipes.
Couscous can be clumpy, soggy, bland and water-logged. This method makes it light, fluffy and packed full of flavour. The recipe is based on one from Annie Somerville‘s Everyday Greens. Her recipes are so fantastic we even made a pilgrimage to her restaurant Greens in San Francisco – I urge you to buy any of her cookbooks, you really won’t regret it.
Guaranteed Fluffy Couscous Salad (dairy-free, egg-free, vegetarian, vegan, soya-free, can be nut-free)
Serves at least 4
- 1 cup of couscous
- 1 cup of water
- 2 tbsps lemon juice
- 1 tbsp vinegar
- 3 tbsps extra virgin olive oil
- 1/2 tsp salt
- pepper, to taste
- 1 handful of pine nuts, toasted (or use sunflower seeds)
- 1 spring onion, sliced
- 1 large handful of cherry tomatoes, halved
- 1 small handful parsley, chopped
– Pour the couscous into a flat-ish bowl
– Place water, lemon juice, vinegar, olive oil, salt and pepper into a saucepan and bring to the boil.
– Once boiling, pour over the couscous. Cover and let stand for 20 minutes.
– Fluff up the couscous with a fork and add the other ingredients.