Starters, Sides & Canapes Recipes
Fruity Couscous Salad
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients
- 3/4 cup Angas Park Fruit Medley
- 3/4 cup Angas Park Pitted Dates, chopped
- 2 cups vegetable stock
- 2 cups instant couscous
- 1 medium red onion, finely chopped
- 1 small red capsicum, seeded and finely chopped
- 1/2 cup coriander leaves
- 1/2 cup torn mint leaves
- 1/3 cup pine nuts, lightly toasted
Dressing
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- 2 teaspoons Dijon style mustard
Method
- Bring stock to boil in a medium saucepan, remove from heat and stir in
couscous. Cover and let stand 10 minutes. Fluff with fork.
- Place couscous in a large bowl. Add onion, capsicum, fruit medley and dates, stir to combine.
- Place all dressing ingredients in a jar and shake well.
- Stir dressing through couscous mixture, allow to cool. Stir in remaining ingredients.
Serves 6 - 8
