Giant Couscous and Sunblushed Tomato Salad

Cook the giant couscous as per the instructions on the packet.
Steam the cauliflower and once cooled roughly dice up half for this salad and grate or chop the other half in the magimix to be used as cauliflower rice for another meal or freeze it for later.
Steam, cool and roughly chop the beetroot.
Grate the courgette with a cheese grater (don't choose the finest option as it will make the courgette to watery) use the size you would use when grating hard cheese.
Chop up the sun blushed tomatoes into generous bite size and chop the herbs too.
Then it is a matter of assembling everything together. There is no need to be exact just use the quantities you have to hand.
Add salt and pepper to taste then cover the salad and pop it in the fridge.
This salad keeps well for at least 5 days and makes a great meal for lunchboxes and to take to work. Just add in a few leftovers to zing it up a bit depending on what you have in your fridge from the night before.
Ingredients
Directions
Cook the giant couscous as per the instructions on the packet.
Steam the cauliflower and once cooled roughly dice up half for this salad and grate or chop the other half in the magimix to be used as cauliflower rice for another meal or freeze it for later.
Steam, cool and roughly chop the beetroot.
Grate the courgette with a cheese grater (don't choose the finest option as it will make the courgette to watery) use the size you would use when grating hard cheese.
Chop up the sun blushed tomatoes into generous bite size and chop the herbs too.
Then it is a matter of assembling everything together. There is no need to be exact just use the quantities you have to hand.
Add salt and pepper to taste then cover the salad and pop it in the fridge.
This salad keeps well for at least 5 days and makes a great meal for lunchboxes and to take to work. Just add in a few leftovers to zing it up a bit depending on what you have in your fridge from the night before.