Posted by: marthabernie | September 23, 2013


This is a light salad even though it’s made from grain.  I don’t like olives and left them out and it was fine!


9 oz couscous

hot vegetable stock to cover

2 zucchini

dash olive oil

pinch paprika

juise of 2 lemons

handful falt leaf parsley finely chopped

handful of olives, chopped

Put the couscous in a large bowl with just enough hot vegetable stock to cove.  Seal with cling film and leave for 5 minutes, then fluff up with a fork.  Chop the zucchini.  Heat a little olive oil in a frying pan and cook the zucchini until golden.  Add to the couscous with a good pinch of paprika, lemon juice, parsley and olives.  Season well with salt and pepper and stir to combine.

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