Take the hard work out of Christmas and prep as much as you can beforehand. This Red Onion, Carrot and Cous Cous Salad is quick and easy to make. You can store the cous cous in an airtight container in the refrigerator for up to 3 days. You can also make the dressing in advance.
Red Onion, Carrot and Cous Cous Salad Recipe
Serves 8
Ingredients:
250g packet pearl cous cous
2 cups chicken stock
1 small red onion, finely sliced
2 purple carrots, cut into thin ribbons
2 Lebanese cucumbers, cut into ribbons
1 cup parsley leaves
½ cup mint leaves, roughly chopped
1 small pomegranate, seeds removed
Lemon Dressing
½ cup olive oil
3 tbsp lemon juice
Half preserved lemon, rind only, finely chopped
2 cloves garlic, crushed
Method:
Place cous cous in a medium saucepan. Add stock, cover and simmer 10-12 minutes, stirring occasionally, until liquid is absorbed. Let cous cous sit for 10 minutes, then spoon into a serving bowl and let cool.
Mix together lemon dressing ingredients in a covered jar.
Add onion, carrot, cucumber, parsley, mint and pomegranate to cous cous. Mix gently to combine.
Add dressing and toss before serving.
Serve with
Pancetta Wrapped Turkey – recipe here
Mulled Pears with Bluse Cheese Salad – recipe here
Leg Ham with Marmalade Ginger Glaze – recipe here
