Cold cous cous salad
Prep:
10 mins
Cook:
30 mins
With the summer nights approaching, this salad would be perfect on its own or served with chicken.
1 red and yellow pepper, finely sliced
1 onion, minced
1 garlic clove, chopped
2tbsp olive oil
6 cherry tomatoes, halved
Half carrot, finely sliced
100g cous cous
250ml vegetable stock
1 avocado, cut
Walnuts (optional)
Heat the oven to 200°C or gas mark 6. Line a baking tray with parchment paper.
Toss the peppers, onions, tomatoes, carrots and garlic together with 1 tbsp of the olive oil. Place in the oven for 30 minutes until soft.
While the vegetables are roasting, heat the cous cous in a small pan with the rest of the oil. Gently pour in the stock and cook for about 20 minutes or until the stock is fully absorbed. Remove and spoon into a large serving bowl.
When the vegetables are done, pour on top of the cous cous and top with the chopped avocado and walnuts if using.
Leave to cool before serving.
Serves
4
Preparation Time
10 minutes
Cooking Time
30 minutes
Main ingredients
Vegetables
Recipe Type
Dinner, Side Dish, Snacks, Salads
Level of Difficulty
Easy
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