Mediterranean couscous salad

Mediterranean couscous salad

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  • 4 to 6
  • Easy
  • Health conscious Meat-free Pescatarian
  • 10 minutes
  • 10 minutes
  • Woolworths Jordan Unwooded Chardonnay 2017

Ingredients

  • 2 T salted butter
  • 400 g pearl couscous
  • 2 1⁄4 cups vegetable stock
  • 100 g Kalamata olives, stoned, drained and halved lengthways
  • 1 Mediterranean cucumber, quartered and sliced
  • 1⁄2 red onion, quartered and thinly sliced
  • 130 g Woolworths marinated chargrilled artichokes, sliced into 2 cm pieces
  • 200 g baby tomatoes, halved
  • 40 g rocket, rinsed and dried
  • 15 g tarragon, chopped
  • 15 g parsley, chopped
  • 1⁄2 lemon, juiced
  • 50 g raw almonds, roughly chopped, to garnish
  • Olive oil, for drizzling

Cooking Instructions

Melt the butter in a large nonstick saucepan and sauté the couscous over a medium heat. Cook, stirring regularly, until the couscous is lightly toasted, about 5 minutes. Add the stock and bring to a boil.

Reduce the temperature to a simmer, cover and cook for 5 minutes, or until the couscous is just cooked.

Remove from the heat, cover and steam for a few minutes.

Tip into a bowl and stir. Allow to cool for about 5 minutes.

Mix the remaining ingredients, except the almonds and olive oil, with the cooked couscous and transfer to a serving dish.

Garnish with the almonds and drizzle with the olive oil.

Cook's note: We love the texture of pearl couscous and find toasting it beforehand adds a delicious nutty flavour to this dish.

Discover more Mediterranean-inspired recipes here.

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