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Couscous Salad

Salads are most common as a fresh summer meal, however it can be served throughout the year either as a main meal or as a side dish. Simple yet tasty, the variety of ingredients that can be used for these recipes makes them suitable for anyone.

Serves 4 as main course or 6 to 8 as a side dish
Preparation and Cooking time: Approx 60 minutes

Lamb Brand Couscous 200g

Lamb Brand Golden Raisins 100g

Lamb Brand Blanched Almonds 100g

Lamb Brand Red Kidney Beans 100g

Life Dried Soft Apricots 100g

Lamb Brand Black Ground Pepper ¼ tsp

Lamb Brand Mild Curry 1 tsp

Chicken (or Vegetable) Stock 300ml

Zucchini 1 large

Tomato 1 large

Fresh Parsley 100g

Red Onion 1 small

Lime Juice 60ml

Extra Virgin Olive Oil 30ml

In a medium sauce pan, stir in the stock, zucchini, curry and pepper. Cover and bring to boil over high heat. Stir in the couscous, dried apricots and raisins. Remove from heat and let stand for 10 minutes. Meanwhile cook the almonds in a non-stick skillet (frying pan) over medium heat, stirring often until lightly toasted. Tip into a plate and let cool.

Fluff the couscous with a fork, transfer to a large bowl. Cover with a sheet of waxed paper and let stand for 20 minutes, until cooled. Add the beans, tomato, parsley, red onion, lime juice and oil to the couscous mixture and stir to blend well. Cover and let stand for 30 minutes or refrigerate until ready to serve. Sprinkle with the almonds just before serving. This recipes contains approximately 350 calories