Giant Couscous Salad Recipe

Combine couscous with basil dressing to achieve a delicious zesty dish ideal for lunch.



From "Leon Happy Salads"
October 2017

  • A courgette is an English word for zucchini while an aubergine is English for eggplant.
    Photo by Tamin Jones
  • “Leon Happy Salads,” by Jane Baxter and John Vincent, is packed with tips and ideas for toppers and dressings to liven up our greens.
    Cover courtesy Octopus Publishing

Total Hands-On Time: 25 min

Preparation Time: 15 min

Cook Time: 10 min

Yield: Serves 1

Leon Happy Salads (Octopus Books, 2016), by Jane Baxter and John Vincent, was founded on the twin principles that food can taste good and do you good too. This new addition to Leon series cookbooks brings together 100 recipes for fresh, vibrant, delicious salads that are healthy and happy. The following excerpt is from the “Lunchbox” section.

This ginormous salad will keep you full without making you feel stodgy. Making it simple to dine-at-desk.

Dairy Free — Vegan — Vegetarian

Ingredients:

• 150g (5-1/2oz) cooked giant couscous, cooled
• 1 courgette (zucchini)
• 1/4 of an aubergine (eggplant)
• 1 tablespoon olive oil
• 6 cherry tomatoes, quartered
• 1 piquillo pepper, cut into strips
• basil dressing
• salt and freshly ground black pepper

Instructions:

1. Place the couscous in a large bowl. Cut the courgette and aubergine into either chunks or strips. The chunks can be fried in the olive oil until tender; the strips can be grilled on a griddle pan.

2. Toss the cooked veg with the couscous along with the tomatoes and pepper strips.

3. Fold the basil dressing into the salad and season well.

Tip: Don’t be afraid to poke your veg. You can press them to feel whether they are cooked or not when they’re on the griddle pan.

For more healthy salad recipes visit:

Chicken Salad with Sweet Corn Dressing Recipe
Rocket Salad with Shaved Melon Recipe


Reprinted with permission from Leon Happy Salads, by Jane Baxter and John Vincent and published by Octopus Books, 2016.


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