Fatoush Salad
Serves:
4
Difficulty:
Easy
Ready in:
20 mins
- 200g cooked wholegrain couscous
- 50ml olive or rapeseed oil
- 150g cucumber
- 150g tomatoes, fresh
- 50g radish
- 1 red pepper
- 1 green pepper
- 3-4 spring onions, base and green shoots removed
- 25g fresh mint, finely chopped
- 25g fresh parsley, finely chopped
- Dressing
- 50ml lemon juice
- 100ml olive or rapeseed oil
- pinch black pepper
- pinch salt
- Wash and prepare all vegetables, chopping all to small pieces roughly 1/2 cm dice.
- Mix vegetables and wholegrain couscous together.
- Combine all dressing ingredients and drizzle over the vegetable and couscous mix.
Chefs Tips
To make this a nutritionally balanced plant based light meal option - add some toasted seeds (e.g. pumpkin, watermelon or sunflower), cooked chickpeas or split lentils to provide rich sources of plant-based proteins.
