Green Couscous Salad

Green Couscous Salad

  • Preparation time

    15 mins
  • Cook time

    5 mins
  • Serves 6

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Ingredients

  • Couscous - 1 1/2 cups
  • Currants - 1/4 cup
  • White wine vinegar - 2 tsp
  • Chopped pistachios (or salted, roasted almonds) - 1/3 cup
  • Sugar snap peas, halved length-ways - 300 g
  • Frozen peas - 250 g
  • Extra virgin olive oil - 1/3 cup
  • Lime juice - 1/3 cup
  • Clove garlic, crushed - 1
  • Salt, to taste
  • Pepper, to taste
  • Spring onions, sliced thinly - 4
  • Medium avocados, cut into slices - 2
  • Fresh coriander leaves - 1/3 cup
  • Fresh mint leaves - 1/3 cup

Method

  1. Place couscous and 1 1/₂ cups of boiling water in a large heatproof bowl. Cover and stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.

  2. Cook currants and vinegar in a small saucepan over medium heat for 3 minutes or until vinegar is absorbed. Add to couscous with half the pistachios or almonds, whichever you’re using.

  3. Place sugar snap peas and frozen peas in a medium heatproof bowl; add enough boiling water to cover. Stand for 1 minute and drain. Refresh in a bowl of iced water and drain again.

  4. Place oil, lime juice and garlic in a screw-top jar; shake well, season.

  5. Add peas to couscous mixture with spring onion, avocado and dressing; stir gently to combine. Top with remaining pistachios or almonds, and fresh herbs.

Tip: You can use pearl couscous instead of regular couscous. Follow the cooking directions on the packet.

PER SERVE • Energy 2360Kj • Protein 14g • Total Fat 33g • Saturated Fat 5g • Carbohydrates 48g • Sugars 10g • Sodium 36mg

Dietary and nutritional info supplied by NZ Nutrition Foundation