t – teaspoon/s T – tablespoon/s c – cup/s
GREEN COUSCOUS SALAD with TZATZIKI
SERVES 4-6 / PREPARATION AND COOKING: 15 MINS
COUSCOUS
◗ 250ml (1c) baby spinach
◗ 160ml (⅔c) cucumber, sliced handful of mint
◗ 250ml (1c) wholewheat couscous
◗ 250ml (1c) boiling water
◗ 15ml (1T) spring onion, chopped
◗ 15ml (1T) olive oil
TZATZIKI
◗ ½ cucumber
◗ pinch of salt, plus extra for the tzatziki mixture
◗ 60ml (4T) mint, chopped
◗ 60ml (4T) dill, chopped
◗ 250g coconut or soy unflavoured yoghurt
◗ 5ml (1t) lemon juice
SALAD
◗ 150g mixed leafy greens
◗ 10-15 kalamata olives, pitted and halved
◗ 120g sundried tomatoes in olive oil, chopped
◗ 60g vegan feta or
◗ salad-style cheese
◗ ½ yellow pepper, seeded and chopped
◗ 1 radish, finely sliced
◗ seeds of 1 pomegranate
◗ handful each green beans and sugar snap peas
◗ ½ avocado, cubed
◗ 30ml (2T) dill, chopped
◗ ½ lemon
1 Couscous Place the spinach, cucumber and mint in a blender and blend until all the greens are finely chopped to a purée – you will need to scrape down the sides of the blender a few times. Transfer the greens to a bowl with a lid.
2 Add the couscous, boiling water and salt. Mix everything together quickly, cover with the lid and leave for 3-5 minutes. Open the lid and fluff the couscous with a fork. Add the spring onion and drizzle with the olive oil. Mix again and place in the refrigerator for later.
Grate the cucumber coarsely and sprinkle with the salt. Place the cucumber in a
