Green couscous salad

SERVES 6 PREP + COOK TIME 30 MINUTES

Couscous is the grain of choice for a fast, substantial salad, as it is ready to go in a matter of minutes. The currants add a touch of sweetness to all the fresh, crisp greens.

1½ cups (300g) couscous 1½ cups (375ml) boiling water

¼ cup (55g) currants 2 teaspoons white wine vinegar

⅓ cup (45g) chopped pistachios 300g sugar snap peas, halved lengthways 250g frozen peas

⅓ cup (80ml) extra virgin olive oil

⅓ cup (80ml) lime juice 1 clove garlic, crushed 4 green onions, sliced thinly 2 medium avocados (500g), cut into slices

⅓ cup fresh coriander leaves

⅓ cup fresh mint leaves

1 Place couscous and the boiling water in a large heatproof bowl. Cover; stand

for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.

2 Cook currants and vinegar in a small saucepan over medium heat for 3 minutes or until vinegar is absorbed. Add to couscous with half the pistachios.

3 Place the sugar snap peas and peas in a medium heatproof bowl; add enough boiling water to cover. Stand for 1 minute; drain. Refresh in another bowl of iced water; drain.

4 Place oil, juice and garlic in a screw-top jar; shake well, season.

5 Add peas to couscous mixture with green onion, avocado and dressing; stir gently to combine. Top with the remaining pistachios. Swap it

Use pearl couscous, available from major supermarkets, instead of regular couscous. Follow the cooking directions on the packet.