Cooking with Couscous: A Savoury Spring Salad


If you’re a frenzied fan of pasta and rice but want to cut down on the carbs, couscous is a great alternative. It’s quicker to make than the time that it will take you to eat it (because yes, it’s that delicious), and works well as a side or main dish. So here’s a fresh recipe for a spring salad that’s not only full of flavour, but also of health-boosting ingredients:


1 cup couscous

2 cups water

3 tbsp olive oil

1 tbsp sesame oil

1/2 cup diced roasted red peppers

1/2 cup minced parsley

1 tbsp grated ginger

2 tbsp lemon juice

Putting it together:

1. In a medium pot, combine the couscous with 1 tbsp of olive oil and saute for 1-2 minutes. Add the water, and cook according to package instructions.

2. Once the couscous is cooked and cooled, toss it a few times so that it’s not stuck together.

3. Add the olive and sesame oils, toss. Add the rest of the ingredients, mix it all in and enjoy!

Style is served!

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