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Couscous Salad     Veg   CD   ACC    45mins

Serves    Cold   Vegetarian Vegan  Vegetables  Grains   Herbs  Salads Accompaniment  Dairy free  Eggless



250g/9oz Couscous

120ml/4fl.oz. Olive Oil

60ml/2 fl.oz. Lemon Juice

1 tbsp Red Wine Vinegar

Salt and Black Pepper

3 Red Capsicums (sweet pepper)

225g/8oz Fresh Asparagus, halved lengthways

200g/7oz Courgettes, (Zucchini) sliced

2 Red Chillies, deseeded and finely sliced

Mixed Fresh herbs e.g. Basil, Mint, Coriander, chopped

4 Spring Onions, sliced on the diagonal




1. Place the couscous in a bowl containing 300ml/10fl.oz. Water. Leave for 5 minutes or until the water is absorbed and the couscous softened. Preheat the grill to hot.


2. Meanwhile, whisk together the oil, lemon juice, salt, pepper and wine vinegar, then stir half of the dressing into the couscous.


3. Grill the capsicums, turning frequently, until the skin is scorched and blistered. Transfer to a bowl, cover with clingfilm, then leave for 5 minutes, then peel away the skin and discard. Halve, deseed and core the capsicums, then cut the flesh into strips.


4. Place the asparagus spears and courgette slices on a dry griddle pan or under the grill and cook on both sides until just tender. Toss the peppers, asparagus and courgettes with the couscous. Add the salad onions, chillies, remaining dressing and mixed herbs.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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