Recipe serves: 2
Moroccan Couscous Salad
Prep Time 20 min
Cook Time 15 min
Ingredients
1/2 Knorr Reduced Salt Vegetable Stock Cube, dissolved in 150ml boiling water
115 g couscous
20 g Flora Buttery, melted
200 g tinned chickpeas, drained
1/2 pepper, diced
2 spring onions, chopped
4 cm piece cucumber, diced
3 - 4 cherry tomatoes, quartered
1 - 2 tbsp chopped fresh parsley or mint
2 tbsp Hellmann's Light Mayonnaise
1/4 lemon zest, finely grated (optional)
Directions
1. In a bowl, pour the hot stock over the couscous, cover and leave for 10 minutes - or until the liquid has been absorbed. 2. Use a fork to fluff up the couscous, then add the melted Flora and mix well. 3. Add the remaining ingredients and toss well together.Recipe courtesy of Flora
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