Middle Eastern Couscous Salad

Make it the night before, pop it in a picnic container and watch everyone dive in!

SERVES 2

Ready in 30 Mins

INGREDIENTS:

• 1 cup couscous 
• 1 cucumber, very finely cubed
• 6 cherry tomatoes, finely cubed
• Large handful flat-leaf parsley, finely chopped
• 100ml extra virgin olive oil
• 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon red wine vinegar
• Pinch paprika (optional)
• 1 pomegranate

METHOD:

1. First cook couscous according to package instructions (around 20 minutes). Drain (don’t rinse) and allow to cool.
2. When it’s cooled, toss through your cucumber, tomatoes and flat-leaf parsley until evenly mixed.
3. In a small bowl, whisk together olive oil, the juice of half a lemon and red wine vinegar, along with paprika if using.
4. Place couscous in a bowl or container, pour over dressing and serve with loads of pomegranate seeds, extra parsley and lemon.