THOSE SALAD DAYS - Serves 2-3
Salad, Lemon and Olive Oil with Premium
Cous Cous
Cous Cous
Ingredients
- 1 x 125g sachet Ainsley Harriott Premium Cous Cous
- 30ml (2 tbsp) lemon juice
- 10ml (2 tsp) olive oil
- 200ml (1 teacup) cold water
- 8 cherry tomatoes (quartered)
- ¼ cucumber (chopped into small dice)
- ½ red onion (finely chopped)
- 45ml (3 tbsp) fresh chopped basil
- Salt and freshly ground black pepper
Method
Place the Ainsley Harriott Premium Cous Cous, lemon juice and olive oil into a medium sized container. Pour over the cold water and mix well. Leave to stand for 10 minutes.
Meanwhile prepare the salad vegetables. Add these and the basil to the Cous Cous mixture. Cover and refrigerate for at least 1 hour.
Season to taste before serving.
SERVING SUGGESTION: Accompaniment to hot or cold poached salmon steaks.
