PEARL COUSCOUS TABOULI SALAD

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.