Ingredients

• 1/2 cup or 100-125 gm. Couscous

• 1 medium onion* (red onions is tastier), about 150 gm., peeled and finely chopped

• 1-2 medium tomato*, seeds removed and chopped

• 1 small carrot*, finely chopped or grated

• 1/2 red/sweet pepper*, seeds removed and finely chopped

• 1-2 tbsp. chopped chives* or spring onion greens

• 1-2 green chillies*, finely chopped or chilli flakes or a little chilli sauce

• A few pickled olives, if you have any

• A small piece of ginger, peeled and finely chopped, about a teaspoon

• 1 handful of coriander leaves, finely chopped (optional)

• A few mint leaves, whole or finely chopped (optional

• A few lettuce leaves, roughly torn or chopped (optional)

• *The amount of salad vegetables depends on your choice, I like salad vegetables, so mix a decent amount. You can reduce them, if you prefer.

• Some of the other things you can add

• 1 apple, de-seeded and finely chopped

• 1 tender courgette, finely chopped

• 4-5 green beans blanched and chopped

• 5-6 red radishes, finely chopped

• A little feta cheese, crumbled

• A few cooked prawns/or a handful of pieces of cold ham/cold cooked chicken/cold roast beef etc.

• Vinaigrette; use any of choice. I often use ready made ones.

• Juice and fine zest of 1 1/2 lime

• Sea salt to taste

• Freshly ground black pepper, about 1/2 tsp.

• 2 tbsp. extra virgin olive oil

• Experiment with other vinaigrette type of Salad Dressings. I sometimes use ready-made ones.

Instructions

1. Soak couscous in enough boiling water to just cover. Leave to stand for 10-15 minutes. Drain in a sieve. Make sure that the couscous has no water left and grains are separate. If there is water left, leave to drain it for a little longer. Fluff it up with a fork.

2. Place all vinaigrette ingredients in a small jar, close the lid and shake to mix.

3. Place all salad ingredients, including couscous, in a large bowl and stir to mix.

4. Pour the vinaigrette or your chosen ready made dressing over the salad. Mix gently with a fork.

5. Taste and adjust seasoning.

6. Serve at lightly chilled.