This has to be one of the easiest salad recipes I’ve ever made.
I love these types of salads because if you store them in the fridge they last for days and can be served with your protein of choice or eaten on their own to make your insides feel better.
The couscous is given a boost of flavour by the vegetable stock and any spices you’d like to add for a bit of heat.
- 100g couscous
- 200ml hot low salt vegetable stock
- 2 tsp peri peri spice (optional)
- 1 red onion, finely chopped
- 1 red pepper
- 1 grated peeled carrot
- 50g frozen peas
- 2 tbsp pesto
How to make couscous salad
Add a little water to a kettle and measure out 200ml water when boiled.
Add the vegetable cube and spices and stir in well.
Place the couscous into a large bowl and pour over the stock then cover for and leave to stand for about 10 minutes.
You’ll know when it’s done because the couscous should be fluffy and all the stock should have been absorbed.
Meanwhile, slice the onions and pepper and peel and grate the carrot.
Place the frozen peas into some of the water that has cooled from the kettle to gently defrost.
Add everything to the couscous, fork through the pesto.
Place in the fridge for about an hour and it will be ready to serve.