Fruity Couscous Salad
 

To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.

Ingredients:

2 and 1/2 cups couscous
1 cup orange juice
1 and 1/2 cups of water
5 drops sesame oil
2 teaspoons stock powder
1 cup  cooked corn niblets
1 cup cooked peas
2 sticks celery, finely chopped
5 spring onions, finely chopped
1 grated carrot
1 avocado, skinned, seeded and chopped
1/2 diced apple
Salad dressing of your choice
3 tablespoons parmesan cheese

Method:

Bring orange juice, water, sesame oil and stock powder to boil in a saucepan.  Tip in the couscous, stir, replace the pan lid and set aside for 5 minutes.  Fork through the couscous to separate the grains.  Do this with a very light hand.  Cool the couscous.

In a large bowl mix the cold couscous with all the remaining ingredients apart from the salad dressing, the apple and the avocado.  Set aside.

When ready to serve simply add the avocado, apple and dressing.  Mix through very carefully in order to keep the avocado pieces intact.

Serves 4 - 5.

Food Facts:

Corn is an excellent carbohydrate, rich in vitamins A, B, and C and fibre.

Carrots are native to Afghanistan.  They used to have a yellow flesh and a purple exterior.  Carrots were first grown as a medicine and not a food.  Just one carrot supplies enough vitamin A for an entire day.  In fact, they have the highest Vitamin A content of any vegetable.  Carrots have high levels of the anti-oxidant beta carotene which is reputed to help fight cancer and may reduce the risk of prostate cancer in men.

 

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