Giant Cous Cous Salad
Serves 4
For the couscous:
2 tsp olive oil
2 garlic cloves, crushed
1 onion, finely chopped
300g pearl couscous
400ml vegetable stock
300ml water
For the salad:
1 cucumber, chopped
250g cherry tomatoes, halved
30g baby spinach, chopped
30g kale (stems removed), chopped
1 bunch dill, chopped
For the dressing:
2 tsp lemon zest
2 tbsp lemon juice
70ml olive oil
1 1/2 tsp Dijon mustard
1 garlic clove, crushed
1 tsp sugar
Pinch of salt and black pepper
For the couscous:
1. Heat the olive oil in a large pan and fry the garlic and onion until the onion starts to brown.
2. Add the couscous and stir for one minute. Add the stock and water and bring to a simmer. Add a lid, turn down the heat and simmer gently for about 10 minutes until the liquid is absorbed.
3. Run a fork through the couscous to separate and transfer to a large bowl to cool.
For the salad:
4. Place all the ingredients for the dressing in a jar and shake well.
5. Add all the salad ingredients to the bowl of couscous, pour over the dressing and toss together.