PEARL COUS­COUS TABOULI SALAD

that's life (Australia) - - Real Food -

SERVES 4 PREP AND COOK: 12 MINS

• 1 cup pearl cous­cous (150g)

• 1 Lebanese cu­cum­ber

• 80g packet sliced Dan­ish salami,

cut into thin strips

• 250g cherry toma­toes, halved • ½ cup coarsely chopped fresh

pars­ley

• 3 green spring onions, thinly

sliced

• ¼ cup bot­tled Ital­ian salad

dress­ing, ex­tra to serve

1 The night be­fore, cook cous­cous in a large saucepan of boil­ing wa­ter for about 7 min­utes, or un­til ten­der. Drain. Rinse un­der cold wa­ter. Drain well. Place in large bowl. 2 Cut cu­cum­ber in half length­ways. Thinly slice.

Add to cous­cous with salami, toma­toes, pars­ley, onions and dress­ing. Stir to com­bine. Di­vide evenly among four air­tight con­tain­ers. Seal. Re­frig­er­ate.

3 Place ex­tra dress­ing into four small air­tight con­tain­ers. Seal with lids. Re­frig­er­ate.

4 Next morn­ing, pack sal­ads and dress­ings into lunch boxes or cooler bags.

Mix it upYou can re­place salami with shred­ded roasted chicken or shavedham. Any flavoured salad dress­ing can beused in this salad.

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