This bejewelled couscous salad is the perfect side dish to so many different main meals. It’s versatile and looks gorgeous so it’s great to share with others. This is a vegan recipe but can also be an accompaniment to many dishes. This bejewelled couscous salad is no-cook and can be made using a kettle, you can boil water on the stove instead. A great recipe for if you are low on gas, or it’s too hot to cook.
This bejewelled couscous salad is great for solo vanlifers too as it stores well in the fridge in an airtight container. It can be packed up for a picnic lunch too! Check out my other recipes here.
MeShell’s Diner Bejewelled Couscous Salad
- 1 cup couscous
- ½ cup chopped dried apricots
- ½ cup dried cranberries
- ½ cup toasted almond flakes
- ½-1 cup sliced/diced ends of green onion
- ¼ cup roughly chopped Coriander
- ⅛ cup finely chopped Mint
- 1 lemon juice only
- Olive oil to taste
- Boil the kettle
- Place couscous in mixing bowl, pour hot water till it slightly covers the couscous, cover with tea towel.
- Dice apricots to small chunks
- Roughly chop Coriander
- Finally chop Mint
- Toast almonds
- Wash the insides of the green stems of the spring onions to remove any dirt. Shake and pat dry, remove any wilted stems. Slice stems about the width of a pound coin.
- Cut and juice lemon
- Remove tea towel, fluff couscous with a fork, generous drizzle of olive oil, mix to coat couscous, add lemon juice and stir, add all the ingredients you’ve prepared and throughly combine, taste at this point, you may need more olive oil or lemon juice, add salt and pepper.
- Place in air tight container in fridge.