Green Couscous salad
- 1 packet Ainsley Harriott’s Spice Sensation Couscous
- 1 handful of basil leaves
- 1 handful of parsley leaves
- 50g almonds
- 2 anchovy fillets
- 2 garlic cloves, roughly chopped
- ½ juice of a lemon
- 1 bag of French baby kale leaves
- 1 zucchini, diced
- 1 green capsicum, sliced
- 100g green peas
- 100g snow peas, finely sliced
- 50g parmesan
- 1 tbsp Cobram Estate Light Extra Virgin Olive Oil (for couscous)
- ¼ cup Cobram Estate Light Extra Virgin Olive Oil (for dressing)
- Rehydrate couscous according to instructions and add oil while it is absorbing the water.
- In a food processor, blitz garlic, anchovies, almonds, parmesan oil and herbs, until fairly smooth. Add in lemon and a pinch of salt and give another quick blitz.
- In a large pan, heat olive oil and add zucchini and toss through before adding kale, capsicum, peas and a pinch of salt. Cook until kale has reduced by at least half. Add in snow peas just prior to serving and warm through. Fluff couscous with a fork and combine with vegetable mix and dressing in a large bowl. Toss through until everything is evenly coated and distributed. Garnish with lemon wedge.
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