Niçoise Couscous Bowl
Our Tomato and Chilli Couscous works so well with the flavours of a French Niçoise salad and these quick and easy salad bowls are full of deliciousness and texture. It’s also a great way to use up any leftover cooked potatoes and salad bits you have in the fridge. A perfect salad for your lunchbox.
Bring a pan of water to the boil and gently add the eggs. Boil for 6 minutes. Remove from the pan and place into cold water. Once the eggs are cool enough to handle, peel and cut in half. Set aside.
Prepare the couscous according to the packet instructions and then fluff with a fork.
Make the dressing by whisking all the ingredients together in a small bowl until well combined.
To assemble, take two serving bowls and divide the ingredients between them, grouping the same ingredients together in sections. Season with black pepper and drizzle over the dressing.
- 2 eggs
- 1 packet of Ainsley Harriott Tomato and Chilli Couscous
- 1 x 160g tin of tuna, drained
- 3 leftover cooked new potatoes, halved
- 6 baby gem or cos lettuce leaves
- 6 cherry tomatoes, halved
- 12 olives
- Freshly ground black pepper
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- ½ tsp honey
- Pinch of salt