Green Goddess Couscous Salad
A celebration of green goodness and perfect for an easy and summery lunch. We’re using buttermilk in the dressing, but feel free to swap for low fat Greek yoghurt if you prefer.
Method
Prepare the couscous according to the packet instructions.
Put all of the dressing ingredients into a small food processor and blend until smooth. Season to taste.
Spoon and spread some of the dressing onto your serving plates. Arrange the prepared salad ingredients and the couscous on top. Drizzle over some extra dressing and garnish with fennel fronds.
TIP: top with some toasted sunflower seeds for a bit of crunch
Read More...
Ingredients
- For the Salad
- 1 packet of your favourite Ainsley Couscous flavour (we like to use Lemon, Mint & Parsley)
- 1 small fennel bulb, thinly sliced, reserve the fronds for garnish
- 75g green beans, blanched
- 2 spring onions, trimmed and thinly sliced
- ¼ cucumber, deseeded, sliced
- 1 avocado, sliced
- handful of rocket, watercress or baby spinach
- For the Green Goddess Dressing
- 175ml buttermilk
- 10g fresh basil
- 10g fresh mint
- 10g fresh dill
- 10g tarragon
- 1 tsp Dijon mustard
- juice of ½ lemon
- 1 clove garlic, roughly chopped
- sea salt and freshly ground black pepper