Pearl Cous Cous Salad, Tomatoes, Baby Cucumber, Lemon & Herbs

Pearl Cous Cous Salad, Tomatoes, Baby Cucumber, Lemon & Herbs

Ingredients (serves 4-6)

4 tablespoons extra – virgin olive oil, or grapeseed oil
300g Israeli cous cous
1 onion, finely diced
2 garlic cloves, crushed
2 punnets cherry tomatoes, halved
1 punnet baby cucumber, sliced
1 red onion, finely chopped
¼ cup curly leaf parsley, chopped
1 cup mint leaves, torn
2 tablespoon lemon juice
Sea salt & cracked pepper

Method

  1. Heat 2 tablespoon olive oil in a saucepan over medium-high heat, add onion and garlic and sauté for 1 minute, add couscous and stir to toast about 2-3 minutes. Add 900mls water and bring to the boil, reduce heat to medium-low, cover and simmer until tender, about 5 minutes. (Don’t overcook the cous cous it needs to be firm), remove from heat and transfer to a bowl to cool and chill completely in the fridge. (This will look sticky, but it will separate once remaining ingredients are added).
  2. Add lemon juice and two tablespoons olive oil, use a fork to break up the cous cous. Then add tomatoes, cucumber, red onion, parsley and mint, season to taste, Spoon into a serving bowl and serve.

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