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Sun-Dried Tomato + Giant Couscous Salad
This versatile salad can double up as a lunch or a side. It’s all about simple, fresh flavours, which come together with a rich sun-dried tomato dressing. You can also add tinned chickpeas or beans for protein.
Ingredients
Ingredients
- giant couscous, or quinoa for GF option
- sweet red peppers, chopped
- cucumber, chopped
- tomatoes, chopped
- red onion, peeled + finely chopped
- pitted green olives, chopped
- fresh parsley, chopped
- fresh coriander, chopped
- olive oil
- garlic cloves, peeled + finely chopped
- sun-dried tomatoes in oil, drained + finely chopped
- tomato purée
- lemon, juice only
- salt + pepper
Method
- 1
Boil the giant couscous for 8-12 minutes or until tender, then drain and rinse under cold water.
- 2
Meanwhile, chop all the veggies and herbs, then set aside.
- 3
Next, add a splash of olive oil to a pan on a medium heat. Add the garlic and cook for a minute or until it begins to brown, then stir in the sun-dried tomatoes and tomato purée. Cook for another couple of minutes, then remove the pan from the heat and stir in the lemon juice, along with generous pinches of salt and pepper.
- 4
To build the salad, add the cooked giant couscous to a large salad bowl, followed by all the chopped veggies and herbs. Next add the sun-dried tomato mixture and give it all a really good mix.
- 5
If necessary, drizzle in some olive oil to loosen the salad and season to taste with more salt and pepper. Eat immediately or store in an air-tight container in the fridge for 3-4 days. Enjoy!
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Community reviews
Rated 4.5 out of 5 from 2 reviews
- Andrew
“So tasty and as tips say be generous with the herbs they really elevate the salad”