Salads
Couscous Salad with Courgettes
A versatile warm or cold salad with couscous and courgettes.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 220 g couscous and 1 courgette. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Pour boiling water over the couscous, cover for 5 minutes, then fluff with a fork.
- Dice and sauté courgette and yellow pepper in oil for 7 minutes.
- Combine couscous and vegetables with lemon juice and parsley.
- Before serving, check: Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Dry washed vegetables thoroughly; extra water will dilute the dressing and make the salad soggy.
- Drain cooked grains or beans well and cool them appropriately before combining with fresh ingredients for a cold salad.
- Add dressing gradually, toss gently and taste. Add crunchy toppings just before serving.