Kale, couscous tabbouleh

Ingredients:

1 cup wholemeal couscous

1/2 bunch kale, finely chopped

1 Lebanese cucumber, chopped

1 punnet cherry tomatoes, halved

2 spring onions

1/2 cup parsley, coarsely chopped

 

Dressing:

4 tbsp. extra virgin olive oil

Juice from 2 lemons

1 clove garlic, finely chopped

Salt and pepper to season

 

Method:

• Prepare the couscous as per packet instructions and allow it to cool
• Add all the ingredients to a large salad bowl and top with CousCous. Combine well.
• Add dressing before serving and toss well.  

 

Recipe created for San Remo.

 

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