Couscous Salad

1. 1

   Put the couscous, olive oil, balsamic vinegar, salt and pepper in a bowl and add 300ml of boiled water. Mix well and leave to stand for 10 minutes. Taste - if it is still hard, add a little water to the couscous. Stir with a fork to separate the grains.

2. 2

   While the couscous is resting, steam the runner beans for a few minutes till they are cooked, crisp but still green. Remove from the steamer and let them cool down on a tea cloth. Then cut them into pieces about 3cm long.

3. 3

   Dice the skinned tomatoes (or sundried tomatoes) and add with the runner beans and olives to the couscous. Then add the lemon juice (and zest), salt and pepper. Stir again and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.