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Summer Couscous Salad

Preparation & Cooking Time:

You will need:

Lamb Brand Couscous 200 grams

Lamb Brand Golden Raisins 100 grams

Lamb Brand Blanched Almonds 100 grams

Lamb Brand Red Kidney Beans 100 grams

Life Dried Soft Apricots 100 grams

Lamb Brand Black Ground Pepper ¼ teaspoon

Lamb Brand Mild Curry 1 teaspoon

Chicken (or Vegetable) Stock 300ml

Zucchini 1 large

Tomato 1 large

Fresh Parsley 100 grams

Red Onion 1 small

Lime Juice 60ml

Extra Virgin Olive Oil 30ml

All you have to do:

•     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 pre-cooked 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.