Green Couscous salad

 recipe - The Cooks Pantry

RECIPE BY:

Michael Weldon

 

INGREDIENTS :

  • 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
  • Salt
  • 1 tbsp Cobram Estate Light Extra Virgin Olive Oil (for couscous)
  • ¼ cup Cobram Estate Light Extra Virgin Olive Oil (for dressing)

METHOD :

  • 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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