Tea Infused Couscous Salad

Cook Time 25 minutes

Servings 2

Ingredients

1 cup San Remo cous cous
1 cup brewed black tea
1 cup of lentils, cooked
1 large handful of baby spinach, roughly chopped
½ punnet cherry tomatoes
150g goats cheese, optional

Dressing
2 clove garlic
1 tbs. honey
1 tbs. goat’s yoghurt
Juice and zest of ½ lemon
¼ cup olive oil
Salt and pepper

Method

To make the dressing, place all ingredients into a small blender and blend until emulsified.

Pre heat the oven to 160C. Cut cherry tomatoes in half and place on baking tray. Season the tomatoes with salt and pepper and bake in the oven for 10 minutes until blistered.

Pour the couscous into a bowl and pour freshly brewed tea over the top. Cover with cling film and sit for 5 minutes until the couscous has absorbed all the tea. Using a fork fluff-up the couscous to separate.

To assemble, add lentils to the couscous, along with the spinach, tomatoes and goats cheese. Pour over the dressing and toss well.