Green Couscous Salad
Our Green Couscous Salad brings together fluffy couscous, nuts, currants, and green peas. Drizzle on zesty lime dressing, add creamy avocado, and finish with fresh herbs. It's a quick win for lunch or a standout side dish.
Ingredients
- 1 1/2 cups couscous
- 1/4 cup currants
- 300 grams sugar snap peas, halved length-ways
- 250 grams frozen peas
- 1/3 cup lime juice
- 4 spring onions, sliced thinly
- 2 medium avocados, cut into slices
- 1/3 cup chopped pistachios
- 1 clove garlic, crushed
- 1/3 cup fresh coriander leaves
- 1/3 cup fresh mint leaves
- 2 teaspoons white wine vinegar
- 1/3 cup extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 1/2 cups couscous
- 1/4 cup currants
- 300 grams sugar snap peas, halved length-ways
- 250 grams frozen peas
- 1/3 cup lime juice
- 4 spring onions, sliced thinly
- 2 medium avocados, cut into slices
- 1/3 cup chopped pistachios
- 1 clove garlic, crushed
- 1/3 cup fresh coriander leaves
- 1/3 cup fresh mint leaves
- 2 teaspoons white wine vinegar
- 1/3 cup extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- Step 1 of 5Place couscous and 1 1/₂ cups of boiling water in a large heatproof bowl. Cover and stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.
- Step 2 of 5Cook currants and vinegar in a small saucepan over medium heat for 3 minutes or until vinegar is absorbed. Add to couscous with half the pistachios or almonds, whichever you're using.
- Step 3 of 5Place sugar snap peas and frozen peas in a medium heatproof bowl; add enough boiling water to cover. Stand for 1 minute and drain. Refresh in a bowl of iced water and drain again.
- Step 4 of 5Place oil, lime juice and garlic in a screw-top jar; shake well, season.
- Step 5 of 5Add peas to couscous mixture with spring onion, avocado and dressing; stir gently to combine. Top with remaining pistachios or almonds, and fresh herbs.
Method
- Step 1 of 5Place couscous and 1 1/₂ cups of boiling water in a large heatproof bowl. Cover and stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.
- Step 2 of 5Cook currants and vinegar in a small saucepan over medium heat for 3 minutes or until vinegar is absorbed. Add to couscous with half the pistachios or almonds, whichever you're using.
- Step 3 of 5Place sugar snap peas and frozen peas in a medium heatproof bowl; add enough boiling water to cover. Stand for 1 minute and drain. Refresh in a bowl of iced water and drain again.
- Step 4 of 5Place oil, lime juice and garlic in a screw-top jar; shake well, season.
- Step 5 of 5Add peas to couscous mixture with spring onion, avocado and dressing; stir gently to combine. Top with remaining pistachios or almonds, and fresh herbs.
Nutrition per serving
2360 Kilojoules
Protein14 grams
Fat33 grams
Carbs48 grams
Sugars10 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Place couscous and 1 1/₂ cups of boiling water in a large heatproof bowl. Cover and stand for 5 minutes or until liquid is absorbed, fluffing with a fork occasionally.
- Step 2 of 5Cook currants and vinegar in a small saucepan over medium heat for 3 minutes or until vinegar is absorbed. Add to couscous with half the pistachios or almonds, whichever you're using.
- Step 3 of 5Place sugar snap peas and frozen peas in a medium heatproof bowl; add enough boiling water to cover. Stand for 1 minute and drain. Refresh in a bowl of iced water and drain again.
- Step 4 of 5Place oil, lime juice and garlic in a screw-top jar; shake well, season.
- Step 5 of 5Add peas to couscous mixture with spring onion, avocado and dressing; stir gently to combine. Top with remaining pistachios or almonds, and fresh herbs.