Fruity & summery couscous salad

Fruity & summery couscous salad

From
Grains
Photographer
Deidre Rooney

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Pour 200 ml boiling water and 2 tablespoons olive oil over 200 g wholemeal couscous. Leave for 15 minutes, then stir with a fork.
  2. Mix together 1 tablespoon lemon juice, 60 ml extra-virgin olive oil, 1 teaspoon honey, 1 teaspoon wholegrain mustard, and toss through the couscous. Season.
  3. Add 2 tablespoons chopped mint, 2 tablespoons toasted pine nuts, chopped flesh of 1 nectarine and 150 g chopped tomatoes.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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