Mediterranean Couscous & Cannellini Salad
A versatile and vibrant salad that’s great on its own for a light lunch, as a side dish or as a filling for wraps or pitta. Swaps are easy – try chickpeas instead of beans, adding avocado or swapping the tomatoes for red pepper. For meal prep, add the dressing just before serving.
Method
Prepare the couscous (or grains) according to the packet instructions. Fluff with a fork and allow to cool.
Put the beans, salad ingredients and parsley into a large bowl.
Whisk together the olive oil, lemon juice & zest, honey and oregano. Season to taste. Pour half of the dressing over the salad and toss to coat. Add the grains/couscous and toss to combine.
Crumble over the cheese and drizzle over a little more dressing to serve.
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Ingredients
- 1 x packet of Ainsley Lemon, Mint & Parsley Couscous (or try with our Mediterranean Tasty Grains)
- 1 x 400g tin of cannellini beans, rinsed, drained
- ½ cucumber, chopped
- Cherry tomatoes, halved or quartered
- Handful of pitted black olives, halved or chopped
- ½ red onion, thinly sliced
- 1 tbsp chopped fresh parsley
- 1 tbsp olive oil
- Juice & zest of ½ small lemon
- 1 tsp maple syrup (or honey)
- Pinch of dried oregano (optional)
- 80g Greek style vegan cheese (or feta)