Mediterranean Cous Cous Salad

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 –┬áServes 4-6 (sides)

Ingredients

1 cup Cous Cous

1 cup chicken stock

1/2 bunch coriander

1/2 bunch parsley

50g feta

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)

Dressing

1 clove garlic, crushed

2 tblspn apple cider vinegar

1/2 lemon

1 teaspoon extra virgin olive oil

1/4 teaspoon salt

Method

  1. Cook Cous Cous according to packet instructions, using the chicken stock instead of water, add to a large salad bowl.
  2. Chop parsley and coriander and add to the salad bowl.
  3. Add halved olives, artichokes, sundried tomatoes, sliced capsicum, crumbled feta and spinach/rocket mix to salad bowl.
  4. Mix all dressing ingredients together and add to the salad, mix well and you have yourself a delicious antipasto inspired side salad
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