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Giant Couscous and Sunblushed Tomato Salad

Yields6 Servings
Ingredients for the salad
 100 g wholemeal giant couscous (scroll down to the bottom to see which brand I use)
 1 can chickpeas, drained
 sun-blushed tomatoes
 cauliflower, steamed and chopped (I used approx. half a small one)
 yellow (or red) beetroot, boiled, cooled and diced
 courgette, raw, grated (I used a medium sized one)
 big handful of coriander or parsley, what ever you have to hand
Ingredients for the vinegrette
 olive oil or hemp seed oil
 lemon juice
Optional extra's
 sesame seeds, poppy seeds, feta, finely diced red chilli's.
A little bit more...
 This is one of those throw it together salads where ingredients and quantities are not exact. I just used what cooked veggies I had to hand so feel free to be creative here with your leftovers !!
Directions
1

Cook the giant couscous as per the instructions on the packet.

2

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.

3

Steam, cool and roughly chop the beetroot.

4

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.

5

Chop up the sun blushed tomatoes into generous bite size and chop the herbs too.

6

Then it is a matter of assembling everything together. There is no need to be exact just use the quantities you have to hand.

7

Add salt and pepper to taste then cover the salad and pop it in the fridge.

Note
8

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

Ingredients for the salad
 100 g wholemeal giant couscous (scroll down to the bottom to see which brand I use)
 1 can chickpeas, drained
 sun-blushed tomatoes
 cauliflower, steamed and chopped (I used approx. half a small one)
 yellow (or red) beetroot, boiled, cooled and diced
 courgette, raw, grated (I used a medium sized one)
 big handful of coriander or parsley, what ever you have to hand
Ingredients for the vinegrette
 olive oil or hemp seed oil
 lemon juice
Optional extra's
 sesame seeds, poppy seeds, feta, finely diced red chilli's.
A little bit more...
 This is one of those throw it together salads where ingredients and quantities are not exact. I just used what cooked veggies I had to hand so feel free to be creative here with your leftovers !!

Directions

Directions
1

Cook the giant couscous as per the instructions on the packet.

2

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.

3

Steam, cool and roughly chop the beetroot.

4

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.

5

Chop up the sun blushed tomatoes into generous bite size and chop the herbs too.

6

Then it is a matter of assembling everything together. There is no need to be exact just use the quantities you have to hand.

7

Add salt and pepper to taste then cover the salad and pop it in the fridge.

Note
8

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.

Giant Couscous and Sunblushed Tomato Salad
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