Giant Couscous, Goats Cheese and Fig Salad With Lemon and Mint Dressing

Updated at: Thu, 17 Aug 2023 03:48:33 GMT

Step 1

Boil a half-full kettle. Add the boiled water (see ingredients for amount) and vegetable stock to a medium saucepan on medium-high heat. Stir to dissolve. Add the giant couscous and simmer until cooked with a slight bite, 8 mins.

Step 2

Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre. Zest and juice the lemon. In a small bowl, add the courgette and half of the lemon juice. If you’d like to, season with salt and pepper. Mix and set aside until ready to serve.

Step 3

Quarter the figs. Roughly chop the goats cheese into 2cm pieces. Roughly chop the walnuts. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Step 4

In a small bowl, combine the honey, olive oil (see ingredients for amount), lemon zest, half of the mint and the remaining lemon juice. If you’d like to, season with salt and pepper.

Step 5

When the couscous has finished cooking, remove from the heat. Stir in the courgette ribbons and the remaining mint. If you’d like to, season with salt and pepper.

Step 6

Divide the giant couscous between your bowls. Top with the rocket, goats cheese and figs. Drizzle with the honey lemon dressing. Sprinkle with the walnuts. Serve.

1 liked

0 disliked