Couscous Salad

Prep: 5 min, Cook: 15 min, plus refrigeration time.


For 4 servings:

  • 360 ml (360 g) vegetable stock
  • 130 g couscous
  • 190 g canned peas
  • 120 g canned corn
  • 60 g radishes, coarsely chopped
  • 1-1/2 tbsp (21 g) olive oil
  • 1/2 tsp lemon zest

Bring stock to a boil. Stir in couscous. Remove from heat and cover. Set aside 15 minutes. Combine peas and corn in a saucepan over medium high heat. Bring just to a boil. Drain and transfer to a bowl. Stir in remaining ingredients, including couscous, until well mixed. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

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