Put cous cous ina large bowl. Boil water (or make up stock if not using cheese), stir in oil and seasoning and pour over cous cous. Cover.
Chop the spring onions into small pieces. Put all the mixed leaves on a chopping board and hand chop into as small pieces as you can. The double bladed mezzaluna makes this quite easy.
Mix the salad into the cous cous. Stir in the tomatoes and the cheese. Stir through the lemon juice just before serving. and place in the fridge to cool
(40 minute rest)
This easily makes enough for two dinners and two lunches. It's best to serve with something grilled or baked for the main instead of on it's own.
12-11-10 - Really quick and simple supper. I had it with oven baked salmon and it was lovely. I left out the cheese and added 2 stock cubes to the recipe as it was a little bland without the cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (972g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 112 (31%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 44.5mg||14 %|
|Sodium 650.4mg||22 %|
|Potassium 1950.6mg||51 %|
|Total Carbohydrate 51.6g||15 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 40.6g|
|Protein 17.6g||25 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 364
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.