Couscous Salad Serves 4-6
1 cup frozen peas or beans
2 cups couscous
2 cups boiling water
2 tsp vegetable stock powder
2 tomatoes, diced
2 Tb honey mustard dressing or oil and vinegar dressing
Bring water to the boil in a small saucepan, add the eggs carefully and cook for 10 minutes. Run under cold water immediately and peel. Cut into quarters.
- Cook the frozen peas or beans and drain.
- Spread the couscous over a large serving plate. Dissolve the stock powder in the boiling water and pour over the couscous. Leave to stand about 5 minutes until the liquid has been absorbed then fluff up with a fork.
- Add the egg segments, peas or beans and the diced tomatoes. Drizzle over the dressing.
- Serve warm or cold.
Couscous is very quick and convenient to use. It is made from wheat and is similar to very fine pasta or semolina. Use half cup of couscous and half cup of hot stock per person. Instead of stock you can use half cup of boiling water and one teaspoon salt or soy sauce.
This recipe is taken from the cookbook “Easy Meals” which was sponsored by Tauranga Budget Advisory Service and Tauranga Community Foodbank with contributions from Mount Maunganui & District Lioness Club and New World Brookfield. It is full of recipes created by dietitian Gillian Tustin using common Foodbank Ingredients.