Cous Cous Salad (3 of 3)

Cous Cous is a staple in the cupboard at our house as it is one of the simplest things to make, just add hot water! We used it a lot at the beginning of the year when our lives were a bit more hectic and it saved us from time in kitchen or resorting to too many takeaways! It can be used instead of rice or potatoes as well and it a quick alternative that doesn’t really require cooking.

This salad makes use of the asparagus that is in season at the moment and  can be made as a side for a bbq or christmas lunch or eaten as a meal for lunch or dinner on its own. The combination of salty fluffy Cous Cous, toasty nuts and sweet sultanas is a winner and is popular with children as well. Kids also love how everything (including the vegetable) is chopped into similar sizes and can be easily eaten with a spoon. You can eat this salad room temperature but it is also delicious to eat when it is warm too.

We would love to know, what are your favourite uses for Cous Cous, or do you have a different quick fix food in your pantry?

Cous Cous Salad (1 of 3)

Cous Cous Salad (2 of 3)

 

10 Minute Cous Cous and Asparagus Salad
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1 cup of instant Cous Cous
1 cup of chicken stock or boiling water*
1 tsp butter*
1/2 tsp salt (optional)
1 bunch asaparagus, woody ends trimmed and cut into 1cm dice
1/2 cup sultanas or dried cranberries
1/2 cup toasted almonds, slivered or flaked
2 spring onions, diced
1 cup coriander or parsley, roughly chopped
*Make this vegan by using water and vegan margarine.

If using chicken stock, bring it to the boil. Or if using water or stock powder, boil the kettle. Pour onto your cous cous in a heat proof bowl, add the butter and salt. Give a quick stir with a fork, cover with plastic wrap or a lid and stand for 10minutes. Meanwhile, blanch your asparagus and chop up your other ingredients. When your Cous Cous is ready, fluff with a fork. If you are eating straight away, add all the other ingredients and enjoy. If you are serving later, wait for the cous cous to cool and then add the remaining ingredients, except the nuts which are best added when serving.

Serves 2 for lunch or dinner or 4-6 as a side.

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2 Responses to 10 Minute Cous Cous and Asparagus Salad

  1. di says:

    Vegans can use Massell Chicken stock powder as its animal product free. When its cold and rainy like now I quite like to add some curry to my couscous. Just saute some sliced onions, batons of carrot, green beans, sweet potato or pumpkin in butter and oil, add a teaspoon of madras curry powder (or a teaspoon each of cumin, coriander and turmeric) a handful of sultanas and cashews then mix in cooked couscous and heat together for a minute. I like both mango chutney and Indian yoghurt mint sauce with this recipe.

  2. Cheryl says:

    Can’t wait to try this – it sounds delicious!

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