Summer Couscous Salad

    Summer Couscous Salad

    21saves
    25min


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    About this recipe: Toss light and fluffy couscous in a little vinaigrette with grilled vegetables, tender broad beans or peas and chicken and you'll have a wonderfully easy warm salad ready in no time. Serve with a leaf salad. Delicious!

    Ingredients
    Serves: 4 

    • 200g couscous
    • 400ml boiling water or stock, made with stock cubes
    • 2 green or red peppers, quartered
    • 1 courgette, quartered lengthways
    • 150g frozen broad beans or 100g frozen peas
    • 5 tbsp vinaigrette, preferably home-made
    • 1-2 tbsp lemon juice, to taste
    • 1 cinnamon stick, bruised
    • 4 tbsp toasted flaked almonds, plus extra to serve
    • 400g cooked chicken, chopped
    • 15g fresh parsley or coriander, chopped

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the grill to high. Mix the couscous with the boiling water or stock and 1 tsp salt, then leave to soak while you cook the vegetables.
    2. While the couscous is soaking, grill the peppers and courgette for 15 minutes or until browned and just tender, turning them as necessary. Cut into small pieces.
    3. While the peppers are grilling, cook the broad beans or peas in a pan of boiling water for 3 minutes, then drain and rinse under cold running water. Pat dry. If you have time, slip the beans from their skins.
    4. Fork through the couscous quite briskly to separate the grains. Add the vinaigrette, lemon juice, cinnamon stick, flaked almonds, the grilled vegetables and chicken. Season, then add the chopped herbs and combine well. Serve, garnished with pieces of lemon, if you like.

    Swap

    For a vegetarian version, instead of chicken, use a 400g can flageolet beans, drained and rinsed. Toss them quickly in 2 tbsp vinaigrette dressing or 1 tbsp olive oil and 1 tbsp lemon juice, then season with black pepper.

    …another idea

    Harissa seafood couscous Make the basic recipe, but omit the chicken. Spread 1/2-1 tsp harissa paste over 4 x 125g fillets of red mullet, sea bass or snapper. Drizzle with a little extra virgin olive oil and lemon juice, and grill under a medium-high heat for 8-10 minutes or until cooked through. Season the fish. Tip the roasted vegetable couscous salad on to a large serving platter and lay the fillets on top.

    Cooking tip

    Harissa paste is an aromatic spice blend. As the strengths of different brands vary, it's wise to add 1/2-1 tsp at first.

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