I love Antipasto – in fact, I have on more than one occasion pledged I could live on it for the rest of my life and still love it just as much after ten years of eating it for breakfast, lunch and dinner – as I do today. That is how this Cous Cous salad was born – from my love of Mediterranean food. This side salad would go perfectly with grilled lamb, roast chicken and pork dishes. Serve it with lemon and/or lime wedges and you have yourself a super simple, flavour packed side dish!
V, GF, NS – Serves 4-6 (sides)
1 cup Cous Cous
1 cup chicken stock
1/2 bunch coriander
1/2 bunch parsley
90g pitted, halved green olives
60g sundried tomatoes
90g marinated, halved artichokes hearts
1/2 Medium capsicum, finely sliced
60g baby spinach and rocket mix (or a big handful)
1 clove garlic, crushed
2 tblspn apple cider vinegar
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
- Cook Cous Cous according to packet instructions, using the chicken stock instead of water, add to a large salad bowl.
- Chop parsley and coriander and add to the salad bowl.
- Add halved olives, artichokes, sundried tomatoes, sliced capsicum, crumbled feta and spinach/rocket mix to salad bowl.
- Mix all dressing ingredients together and add to the salad, mix well and you have yourself a delicious antipasto inspired side salad