Israeli cous cous salad
I think summer is just around the corner, or maybe I’m just hoping. As it warms up the meals in our house get lighter. I am always on that mission, (lose the 2 kilos that creep on over winter). More often than not, that 2 kilos stays put for summer.
I do however make lots more salads in summer and my husband doesn’t mind heading outside to BBQ the meat. This salad is one that you should make extra of. Its great the next day for lunch and travels well if you need to take a salad to a picnic or function.
Use this recipe as a guide only. Add what ever you like, fresh peas or blanched asparagus.
1 cup cooked Israeli cous cous (sometimes called pearl cous cous)
1/2 cup finely chopped dill
1/2 cup finely chopped parsely
1/2 cup finely chopped mint
1/2 cup chopped semi dried tomatoes
1/2 cup green olives sliced
You can save heaps of time by placing all the ingredients (except the cous cous) in a food processor and blitz roughly.
1 tablespoon olive oil
1/4 teaspoon dijon mustard
2 tablespoons chardonay vinegar
Place in a jar and shake well