Now it’s August and summer is really here – which I’m so so happy about – I find myself wanting lighter meals. This often means salads with a twist. I love a summer couscous salad – it is light but filling, full of delicious fresh veg and very quick and easy to make!
I used couscous bought from my local zero waste shop and the vegetables were from the market.
INGREDIENTS (SERVES 2):
- 1 mug of giant couscous
- 1/2 orange bell pepper
- 1/4 red onion
- 1 garlic clove
- 7 cherry tomatoes
- 200g responsibly caught tinned tuna (preferably in olive oil)
- small handful fresh basil (chopped)
- 1 tsp capers
- 1 handful cooked sweetcorn
- olive oil
- 3 olives (for garnish)
- black pepper seasoning to taste
METHOD:
- Roughly chop the onion and pepper into bite-size pieces and finely chop the garlic.
- Place the giant couscous into a pan of boiling water and cook until soft. It should not be crunchy or soggy (somewhere in between, like pasta or rice). Drain and allow to cool
- Whilst cooking, finely chop the onion
- Wash the pepper, cut off the ends and remove the pips. Cut the pepper into small pieces Finely chop the garlic
- Roughly chop the capers. Finely chop the fresh basil. Wash the tomatoes and cut into quarters. Slice the olives
- Place the cooled couscous into a large bowl and mix in the garlic, onion and peppers
- Drain the olive oil from the tuna. Lightly flake and then stir into couscous mix. Add in the capers, sweetcorn and five of the tomatoes
- Serve on a bed of lettuce leaves. Top with the remaining tomatoes and chopped olives
- Drizzle with a little olive oil and season with black pepper
Head over to the nearHome Instagram to watch the reel of making this yummy salad. Please do let me know if give it a go and what you thought (I’d love to see pictures, tag us on Instagram @shopnearhome)