Fabulously versatile, Jamie Oliver recommended taking the original recipe as “inspiration” and then adding your favourite veggies to the dish.
“Think of this couscous salad as a starting point, rather than a fixed recipe,” said Jamie Oliver.
“Use it as inspiration to start jazzing up couscous with your own favourite veg or leftovers to create a unique and delicious lunch.”
It’s a great way to eat more vegetables and to provide your internal body with goodness.
Described as “super easy” to make, Jamie Oliver’s cous cous recipe is ready in 10 minutes.
Super couscous salad recipe
Serves: one person for two lunches
Ingredients
- 100g couscous
- One small head of broccoli (250g)
- 20g feta cheese
- Dressing
- Half a clove of garlic
- One small handful of sultanas
- One small handful of pine nuts
- Two tablespoons extra virgin olive oil
- One orange
- Half a bunch of fresh mint (15g)
Method
1. Place 100g of couscous into a mixing bowl with a pinch of sea salt and just cover with boiling water. Pop a plate on the top and leave for five to 10 minutes.
2. Trim the stalk end off one small head of broccoli and place the whole broccoli head in a medium pan of boiling water over medium-high heat, cook for about four minutes, or until bright green and tender.
3. Remove with a pair of tongs and place in a colander to steam-dry for a minute or two.
To make the dressing
4. Peel and crush, or finely grate, half a clove of garlic into a clean jam jar.
5. Add one small handful each of sultanas and pine nuts, two tablespoons of extra virgin olive oil and squeeze in the juice from one orange.
6. Pick the leaves from half a bunch of fresh mint (15g) and set aside the smaller leaves for garnish.
7. Finely chop the rest and add to the jar with a pinch of sea salt and black pepper. Pop the lid on and shake well to combine.
8. On a large chopping board, chop up the broccoli until fairly fine. Fluff up the couscous with a fork, then scrape the broccoli into the bowl and mix well.
9. Take half the couscous to work with a little pot containing half the dressing and toss them together.
10. Scatter with half of the baby mint leaves and crumble over half of the feta before serving, then repeat the following day.
If working from home, you can simply add all the dressing ingredients into the mixing bowl with the couscous.
