Give this dish a few hours between making it and eating it. The more time those bouncy grains of couscous have to soak up the lemony, garlicky dressing, the more delicious this salad becomes – making it the perfect picnic salad. You can choose which grains, beans and pulses you prefer, and if ever I have some leftover chicken, that’s worth shredding in too. Number 1 tip? Make sure you have some good quality sun-blushed tomatoes – they’re sweeter with a softer texture than sun-dried.
Ingredients – 6 sides, or 4 light lunches
100g giant couscous
3 tbsp good quality olive oil
2 cloves garlic
100g sun blushed tomatoes, roughly chopped
3 large handfuls rocket
200g crumbled feta cheese
1 large handful of you choice combination of herbs (I like dill, mint and basil), finely chopped
1 medium red onion, finely chopped
S + P
- Firstly, boil the kettle, pour the normal couscous into a shallow, flat-ish bowl, and pour over the boiling water to about 5mm above the couscous. Cover with clingfilm. Meanwhile, rinse the giant couscous, bring a pan of water to the boil, and chuck the couscous in – checking every minute after about five minutes and taking out when there’s still a bit of fight left in the grains. Drain. Leave both couscous’s to cool.
- Once cool, put them into a large bowl alongside some drained chickpeas. Crush the garlic into a small bowl and add in the oil. Leave for a few minutes whilst you are preparing everything else.
- Add in the rest of the ingredients, finishing last with the oil and garlic and juice of half a lemon – keep adding as much lemon juice to taste. I find half a lemon suffices. Finish off with a little salt and pepper.
- Spoon into jars, or simply leave in a big bowl.