Ingredients – couscous

• 1 cup couscous
• 2 cups boiling water
• 1 teaspoon ground turmeric
• ½ teaspoon salt
• Olive oil for drizzling
• 1 cucumber, cut into 2 cm cubes
• 20 cherry tomatoes, halved
• 10 black olives, sliced
• 1 small handful parsley, chopped
• 1 small handful mint, chopped

Ingredients – dressing

• 1 glove garlic, minced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon lemon juice
• Pinch salt and pepper

Method

1. Place couscous, boiling water, turmeric and salt into a large bowl, cover and stand for 5 minutes
2. Once couscous has cooled, fluff with a fork and add remaining ingredients
3. Whisk all dressing ingredients together in a small bowl
4. Just before serving add dressing and mix gently to combine.

Tip: couscous salad is perfect to serve with Lamb koftas with yoghurt dressing on Indian flatbread as pictured.

See the recipes on the WASCA