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Giant Couscous Salad with Dijon-Balsamic Vinaigrette

The finely chopped vegetables in this salad mean that the flavours of each meld better. The addition of dried fruit creates an interesting contrast with the peppery rocket. This serves 2 as a lunch or 4 as a side.

Ingredients

For the Salad

150g giant couscous, cooked according to package directions and allowed to cool*
100g bell peppers, finely chopped
1/2 red onion, finely chopped
50g sugarsnap peas, finely sliced
6 grape tomatoes, quartered
4 baby beetroot, cooked, and finely diced
30g dried apricots, finely chopped
1 tbsp dried cranberries
2 tbsp walnuts, toasted and chopped

For the Dressing
3 tbsp balsamic vinegar
1 tsp suitable-for-vegans Dijon mustard
1 tbsp soy sauce
1 tbsp water

To serve

Rocket
Sea salt and freshly ground black pepper

Directions

1. Mix all salad ingredients together.
2. Mix all dressing ingredients together.
3. Serve the salad on a bed of rocket with some sea salt and freshly ground black pepper. Pour over the dressing to taste.

*If you can’t find giant couscous, use regular.