Couscous Salad
Author: 
Recipe type: Entree
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 180g instant couscous
  • 1tsp minced lemon zest
  • 250ml water
  • 2tbsp fresh lemon juice
  • 1tbsp Champagne vinegar
  • 3tbsp olive oil
  • ¾tsp salt
  • Pinch of pepper
  • 3tbsp pine nuts
  • 1 scallion, white and green parts, thinly sliced diagonally
  • 150g cherry tomatoes, cut in half
  • 2tbsp flat-leaf parsley, chopped
  • 2tbsp fresh mint, chopped
Instructions
  1. Pour the instant couscous into a small baking dish.
  2. Combine the water, lemon juice, vinegar, olive oil, salt and pepper in a small saucepan and bring to the boil.
  3. Pour the liquid over the couscous and stir lightly.
  4. Cover the dish and set aside for 20 minutes.
  5. Heat a small, heavy-bottomed frying pan over low heat.
  6. When the pan is good and hot, add the pine nuts and toast until they start to smell intensely nutty, about 2 or 3 minutes.
  7. Shake the pan frequently while toasting, and be very careful not to burn the nuts, as they will go from perfect to burnt and ruined in a heartbeat.
  8. When they're ready, transfer immediately to a dish to cool.
  9. When the couscous is ready, fluff it up gently with a fork to separate the grains.
  10. Transfer to a serving bowl and toss with the lemon zest and the rest of the ingredients.
Recipe by The Gourmet Garden at http://recipes.hellomagazine.com/vegetarian/2012/07/26/couscous-salad/