Couscous Salad

This is perfect with a chicken fillet or fish or a dollop of hummus. It's great to make in a batch and keep in the fridge for a couple of days.

Prep Time: 3 minutes

Cook Time: 12 minutes

Serves: 6

Nutritional information:

• Protein: 9g
• Fats: 4.1g
• Carbohydrate: 45g
• Calories: 265

Ingredients:

• 280g couscous
• 500ml chicken or vegetable stock
• 2 garlic cloves, crushed
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp ground ginger
• 1 tsp turmeric
• 80g sultanas
• 1 cucumber, peeled, halved lengthwise, deseeded and diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• zest of 1 lemon
• freshly ground pepper

For the dressing:

• juice of 1 lemon
• 1 tbsp olive oil
• ½ tsp salt

Method:  

1. Place the couscous in a large bowl.
2. Place the chicken stock, garlic, olive oil, salt and spices in a large measuring jug and whisk until combined.
3. Pour the stock over the couscous and stir to combine.
4. Scatter the raisins over the couscous. Place a tea towel over the bowl and leave the couscous to cook for 10 minutes or according to the instructions on the package.
5. Meanwhile, prepare the vegetables.
6. Fluff the couscous with a fork.
7. Stir in the vegetables and lemon zest.
8. Place all of the ingredients for the dressing in a jar with a lid and shake to combine.
9. Pour the dressing over the couscous and toss well. Season with pepper and divide the salad between serving plates.