- PrepPreparation time20 minutes
- CookCooking time5 minutes
- ServesServes4
- Nutrition (per serve)Nutrition (per serve)Protein: gSodium: mg
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Print- 1 cup dried couscous
- 1 cup boiling vegetable stock
- 1 small red capsicum, thinly sliced then cubed
- ¼ cup pine nuts, lightly toasted
- 50g flaked almonds, toasted (pine nuts also work well)
- 5 good eating olives, cut into halves.
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped fresh coriander leaves
- 1 tablespoon finely chopped parsley
- Pinch cinnamon
- Pinch paprika
- Prepare the couscous as per the directions on the packet, using the stock in place of water.
- Place the couscous into a salad bowl and carefully mix through the capsicum, pinenuts, almonds and olives.
- Whisk the remaining ingredients together and gently stir through the salad.
- Serve.