This salad is absolutely delicious and is a staple in our house when the sun means we have long leisurely lunches in the garden while the kids are playing. Obviously that is me longing for the aforementioned summer to begin. Looking out of the window the sun is teasing us but when we go outside we realise it’s still spring and much too cold to sit outside yet. The giant cous cous just adds more texture than small cous cous and you can find it in most shops. This is one of my ‘better prepared early’ dishes as the balsamic vinegar soaks into the cous cous and everything merges into one delicious dish. I serve this with roast meat or fish.
Giant Cous Cous Salad – Serves 6-8 as a side – syn free
- Fry Light
- Giant Cous cous
- Chicken stock
- 2 red peppers, sliced
- 2 courgettes, sliced
- 2 shallots, sliced
- 2 cloves garlic, chopped
- Good glug of balsamic vinegar
Cook the cous cous in chicken stock (or veg stock if preferred), this will take about 10 minutes and I just cover about 1 cm over the top of cous cous, lid on and it will soak all of the stock up, but keep a close eye on it, you don’t want it to burn.
While this is cooking fry the sliced peppers and courgettes in fry light until just starting to colour and slightly tender.
Cook sliced shallots and garlic until soft.
Throw everything in a serving dish while still hot as it soaks the flavours up. Mix in some coriander and balsamic and seasoning and leave to serve at room temperature.