PEARL COUSCOUS, ZUCCHINI AND TOMATO SALAD
SERVES 8 PREP AND COOK TIME 25 MINUTES (+ STANDING AND COOLING TIME)
20g butter
1 medium (150g) brown onion, chopped finely
2 cloves garlic, chopped finely
1 ½ cups (290g) pearl couscous
2 ½ cups (625ml) chicken stock
250g grape or cherry tomatoes, halved
2 small (180g) zucchini, sliced
6 green onions (green shallots), sliced thinly
1 bunch flat-leaf parsley, leaves coarsely chopped
1 bunch mint, chopped
1 bunch coriander, leaves chopped juice of
1 lemon
1/3 cup (80ml) extra virgin olive oil
1 teaspoon sea salt flakes
1 In a medium saucepan over medium heat, heat the butter then cook the onion and garlic for 3 minutes or until fragrant and translucent.
2 Add the couscous and stock; cover, cook for 15 minutes or until the liquid is absorbed. Stand covered for 10 minutes.
3 Transfer the couscous mixture to a bowl; cool, stirring every couple of minutes.
4 Once cooled, stir in the tomatoes, zucchini, onion and herbs. To make dressing, whisk the juice, oil and salt together in a bowl.
5 Just before serving, toss dressing through the salad. Not suitable to freeze or microwave.