Giant Cous Cous salad

Name: Giant Cous Cous salad
Prep time: 20 min
Total time: 20 min
Cuisine: Moroccan, African
Ingredients: 100g giant cous cous; 2 tbs olive oil; Frozen peas; ½ red onion sliced; 2 eggs (hard boiled and quartered); 8 cherry tomatoes (halved); 6-8 radishes (sliced); Black olives (pitted and sliced); ½ apple (chopped skin on); Feta cheese (2 slices cubed); ¼ red pepper (finely chopped); 1 baby cucumber (sliced); Paprika (optional garnish); Fresh parsley (chopped optional garnish); ½ cup olive oil; ¼ cup red wine vinegar; 1tbs dijon mustard; ½tsp salt; ½tsp pepper

4 steps

Prep:20min

Great as a salad main course or as a flavoursome addition to a party buffet. Tbh you can mix and match whatever ingredients you like. The two main elements to get right is to make sure the cous cous is cooked correctly to Al dente and the second is the dressing.

Updated at: Thu, 17 Aug 2023 14:19:10 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories357.9 kcal (18%)

Total Fat28.1 g (40%)

Carbs20.1 g (8%)

Sugars3.7 g (4%)

Protein6.8 g (14%)

Sodium404 mg (20%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

100ggiant cous cous

2 Tbsolive oil

frozen peas

0.5red onion

sliced

2eggs

hard boiled and quartered

0.5apple

2 slicesFeta cheese

0.25red pepper

chopped optional garnish

For the dressing

½ cupolive oil

¼ cupred wine vinegar

1 Tbsdijon mustard

½ tspsalt

½ tsppepper

Instructions

Step 1

Fry the dry cous cous in the oil on gentle heat until golden brown. Add 2ml cold water and simmer. Stir frequently as the cous cous is softening and starting to absorb the water. Add more water little by little until the cous cous is cooked and Al dente and all the water has been absorbed. This will usually take around 15 minutes. when cooked, turn out into a large serving bowl.

Step 2

While the cous cous is cooking, grab a couple of handfuls of frozen peas in bowl and cover in boiling water from the kettle. Leave for 5-10 minutes, drain and add to the cous cous. Boil the eggs, cool, shell and quarter. Place on top of the assembled salad. Prepare all the other ingredients and add to the serving bowl.

Step 3

Prepare the dressing in a side bowl. Mix well. Add to the cous cous salad according to your preference and mix through coating all the ingredients. You may not need all the dressing and any leftovers can be saved for another day.

Step 4

Garnish with the eggs and optional paprika or chopped parsley.