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Clover EVOO CousCous salad

Clover EVOO CousCous salad

Clover EVOO CousCous salad

Recipe by Tumi
1 cup Wholewheat cous cous
2½cups water
1 tbsp turmeric
60ml Clover extra virgin olive oil
15ml orange juice
15ml lemon juice
3 tbsp thinly sliced onions
1 tbsp thinly sliced garlic
¼ cup brocolli florets
¼ cup cauliflower florets
¼ cup diced and deseeded tomatoes
¼ cup baby spinach
3 tbsp crumbled goats cheese
8 orange segments
2 tbsp toasted roughly chopped walnuts
1tbsp dried cranberries
Salt and pepper to taste
Place cous cous in a bowl and bring water to a boil. Pour boiling water onto cous cous and add the turmeric. Set cous cous aside for 5-10 min to cook through.
Add the extra virgin olive oil and citrus juice together and shake vigorously. Set aside in the fridge to cool.
In a pan, over medium heat, saute onions until translucent but not too soft then add garlic, brocolli and cauliflower. Saute veggies until fully cooked but still crunchy. Add salt and pepper to taste.
Set aside to cool in the fridge.
To assemble
Pour cooked and cooled veggies over the cous cous, then add the tomatoes, spinach and orange segments. Complete with goats cheese, walnuts and dried cranberries.
Drizzle the olive oil dressing at the end. 

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