Starters, Sides & Salads
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Fruity Cous Cous Salad
Ingredients
- ¾ cup (115g) Sunbeam Sultanas
- 1/3 cup (40g) Sunbeam Pistachio Nuts, coarsely chopped
- 2 cups vegetable stock
- 2 cups instant couscous
- 1 medium red onion, finely chopped
- 1 small red capsicum, seeded, deveined and finely chopped
- ¾ cup Soft & Juicy Dried Apricots, diced
- ½ cup fresh coriander leaves
- ½ cup torn fresh mint leaves
- Dressing:
- 2 tablespoons lemon juice
- ¼ cup olive oil
- 2 tsp Dijon style mustard
Method
| 1. | Bring stock to boil in medium saucepan; remove from heat and stir in couscous. Cover and let stand 10 minutes. Fluff with fork. |
| 2. | Place couscous in large bowl. Add onion, capsicum, sultanas and apricots; stir to combine. |
| 3. | Place all dressing ingredients in a screw-top jar and shake well. |
| 4. | Stir dressing through couscous mixture, allow to cool. Stir in remaining ingredients. |