Summer Couscous Salad
Rated 5.0 stars by 1 users
Category
Lunch
Cuisine
Mediterranean
Servings
2
Prep Time
15 minutes
Couscous is the great addition to any summer salad. This recipe is perfect for an al fresco lunch, or to take with you on a picnic.
Replace the soggy supermarket salad pots filled with industrial seed oils and hidden preservatives with our Summer Couscous Salad - a vibrant, sun-soaked celebration of nutritional density. By choosing organic, whole-grain couscous from your clean-label pantry, you’re building a foundation of complex carbohydrates that support gut health and provide sustained, high-energy fuel for those long summer afternoons.
This recipe is a strictly Non-UPF meal —refreshing, gourmet, and entirely honest. It’s about letting the raw integrity of your ingredients shine, proving that a high-quality lunch doesn’t need artificial "flavour enhancers" to be the highlight of your day.
Author:Agi
Ingredients
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250g Couscous
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250ml Vegetable Stock
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3 Medium Tomatoes
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1 Red Pepper
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1/2 Cucumber
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2 tbsps. Olive Oil
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2 cloves Crushed Garlic
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2 tbsps. Fresh Mint Chopped
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1 Lemon (Zest and juice)
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1/2 tsp. Salt
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1/2 tsp. Pepper
Directions
Take your couscous and add to to a heatproof bowl, add the vegetable stock and mix together.
Cover with cling film or a lid and leave for 5-10 mins until the couscous is soft.
Meanwhile, take the olive oil, garlic, lemon juice and zest, salt, pepper and mint. Tip them all into a bowl and combine to make the dressing.
Chop up all the tomatoes, red pepper and cucumber.
Once the couscous is soft, fluff it up lightly using a fork.
Pour over the dressing and add the chopped vegetables, making sure to mix it well. It's now ready to eat!
