Toasted Couscous Salad

Cook Time 15 minutes

Servings 4-6

Ingredients

1½ cups pearl couscous

1 red capsicum, diced

1 green capsicum, diced

1 yellow capsicum, diced

½ red onion (or 1 small Spanish onion), finely diced

1 cup baby pickled cucumbers, diced

2 cucumbers, diced or handfuls of baby cucumbers

Mixed cherry tomatoes 

Vinaigrette

¼ cup olive oil

2-3 tbsp balsamic vinegar

Juice of 1 lemon

1 tsp salt (adjust to taste)

Garnish

Fresh basil leaves 

Pomegranate 

Method

Toast couscous in a pan over medium heat until golden, stirring often. Add 1-2 cups of hot water and salt. Simmer until absorbed. Repeat if needed until couscous is al dente. Cool.

Dice capsicums, pickled cucumbers, tomatoes and cucumber. Mix cooled couscous with diced vegetables.

To make the vinaigrette, whisk olive oil, balsamic vinegar, lemon juice, and salt.

Finely dice the onion and add into the vinaigrette to pickle them slightly.

Combine and Serve. Add basil and pomegranate before serving.