Summer Couscous Salad
INGREDIENTS
A tasty summer salad, this dish is perfect for 4 as a side at a barbecue, or as part of a larger meal. Alternatively enjoy as a light lunch for 2. Made using our much loved Yorkshire Rapeseed Oil with Lemon, Garlic, Oregano & Thyme.
INGREDIENTS
80g couscous
200g British garden peas, lightly blanched
2 spring onions, finely sliced
100g radishes, finely sliced
50g parmesan
1 tbsp toasted pine nuts
2 tbsp Yorkshire Rapeseed Oil with Lemon, Garlic, Oregano & Thyme
Fresh thyme and oregano leaves
Juice of ½ lemon, plus lemon slices
Salt and pepper, to season
METHOD
METHOD
Make up your couscous to the packet directions. Set aside to cool. Once cooled, add your peas, spring onions, radishes and pine nuts to the couscous. Add your curls of parmesan and drizzle over the oil and lemon juice. Season well and gently stir through until all is combined. Serve with a little fresh oregano and thyme and some slices of lemon.
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