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Green Couscous Salad with Tzatziki

Salad

Green Couscous Salad with Tzatziki

Recipe By: Anel Potgieter
Serves: 4-6

INGREDIENTS

couscous
1 cup baby spinach
⅔ cup cucumber, chopped
handful of fresh mint, chopped
1 cup couscous
1 cup boiling water
1 tbsp spring onions, chopped
1 tbsp olive oil

for the tzatziki
½ cucumber, coarsely grated
large pinch of salt
¼ cup fresh mint, chopped
¼ c dill, chopped
1 k coconut yogurt
1 t lemon juice
salt to taste

for the salad
150 g mixed baby leafy greens
150 g thin green beans, blanched
10 -15 mange tout peas
5 radishes, sliced
10-15 kalamata olives, pitted and halved
120 g tomatoes, chopped
½ yellow bell pepper, chopped
½ avocado, diced
½ cup berries of your choice (optional)
2 tbsp dill, chopped
½ lemon

METHOD
Make the green couscous: Place the spinach, cucumber and mint in a blender and blend until all the greens are finely chopped to a puree – you will need to scrape down the sides of the blender a few times. Transfer the greens to a bowl with a lid.

Add the couscous and boiling water, and a pinch of salt. Mix everything together quickly, cover with the lid and leave for 3-5 minutes. Open the lid and fluff the couscous with a fork. Add the spring onion and drizzle with the olive oil. Mix again and place in the fridge for later.

Make the tzatziki: Grate the cucumber coarsely and sprinkle with a pinch of salt. Place the cucumber in a cheese cloth, kitchen towel or nut milk bag and squeeze out all the liquid. Place the cucumber in a bowl and add the mint, dill, dairy-free yoghurt, lemon juice and pinch of salt. Mix together and transfer to a small bowl. Place in the fridge for later.

Build the salad: Use a large, flat platter for the salad. First add a layer of leafy greens to the platter as a base. Sprinkle the green couscous over the leafy greens, reserving a little to sprinkle over the salad at the end.

Scatter the rest of the salad ingredients, except for the avocado, dill and lemon, evenly over the top of the couscous. Add the last bit of the couscous in the empty spaces, and then top with the avocado and dill. Squeeze the lemon over the whole salad. You can also drizzle olive oil over the salad if you wish. Serve with the tzatziki on the side and warm pita bread.

NOTES:
You can use the cucumber liquid for the couscous if you wish. If you want this salad to be gluten-free, use quinoa instead of couscous. You can increase the protein by adding tinned or roasted chickpeas, plant-based chicken
strips or falafel balls. Don’t have time to make it all? The green couscous is delicious on its own.

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