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WARM SPRING SALAD ON MOROCCAN COUSCOUS

WARM SPRING SALAD ON MOROCCAN COUSCOUS

WARM SPRING SALAD

ON MOROCCAN COUSCOUS

Serves: 4  | Prep time: 10 mins | Cook time: 15 mins

This warm salad was originally written to go with our Mini Lamb Rumps wrapped in Prosciutto but it would work as an easy side to any protein. It’s one of those quick, flavourful sides that doesn’t take too long to make. The perfect thing when you don’t feel like a salad but also don’t want something rich or have the time for roast veges. 

If you can’t get your hands on the Thistle Be Good Moroccan Couscous, just use plain couscous and season with a Moroccan spice mix.

Recipe and images courtesy of Alana Lowes.

INGREDIENTS
2 tbsp olive oil
2 small zucchinis, sliced into small lengths
1 cup fresh or frozen peas, blanched
Bunch of asparagus, chopped into 4 cm pieces
Thistle Be Good Moroccan Couscous 225g
2 tbsp extra virgin olive oil

Minted Yoghurt Lemon Verjuice Dressing
½ cup fresh mint leaves
Juice of ½ lemon
¼ cup Greek or natural yoghurt
1 tbsp verjuice (optional)
Salt & Pepper

To Serve
Fresh mint leaves
Roasted Almonds
Lemon wedges

METHOD
Prepare the couscous according to the packet instructions. Set aside.

Heat the olive oil in a large frying pan over a medium heat. Place the zucchini and asparagus pieces in and cook undisturbed until golden on one side, approximately 4-5 mins. Then toss around in the pan gently and cook for a further 1-2 mins until cooked through, but still retaining some crunch. If using fresh peas, toss in your peas into the frying pan with the vegetables and remove from the heat. This allows the peas to warm through without cooking. If using frozen, pour boiling water over the peas first, drain and toss into the frying pan. Set aside.

To make the dressing, place the mint leaves and the lemon juice into a small food processor and blend until the mint is finely chopped. In a bowl, whisk the mint mixture into the yoghurt along with the verjuice and season with salt and pepper.

To serve, spoon the couscous onto a serving platter. Place the cooked vegetables on top and spoon over the yoghurt dressing & scatter with more fresh mint leaves, almonds. Serve with lemon wedges.

 

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