Tangy Couscous Salad Recipes

Steps:

• Tip the couscous and chickpeas into a bowl and pour over the stock. Cover and leave for 5-10 mins until the couscous has absorbed the stock. Allow to cool a little. Toss through the lemon zest and juice, pepper, almonds and mint. Spoon into a container, then top with the yogurt and a drizzle of harissa.

Steps:

• Place the couscous in a large bowl and pour over the Worcestershire sauce.
• Add 1 1/4 cups of boiling water from the kettle, mix well, then add the remaining ingredients except the chicken.
• Cover the mixture and leave in a cool place for at least 15 minutes.
• Stir in the cooked chicken and serve.

Steps:

• Cook the couscous in vegetable broth according to pack instructions. Trim the ends off the zucchini, then cut into slices.
• Heat a griddle pan or broiler. Drizzle the zucchini slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous, then mix through the remaining ingredients. Serve at room temperature.

Steps:

• Heat the oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot, onions and peppers together with the oil, then spread out on a large roasting tray lined with baking paper and roast for 35 mins. Scatter over the cherry tomatoes, then return to the oven for 10 mins more until the tomatoes have softened and the vegetables are tender.
• Meanwhile, cook the couscous following pack instructions, then rinse and drain. To make the pesto, put the coriander and half the parsley in a bowl with the garlic, chilli, cumin, vinegar, oil and 25g of the pine nuts. Add 2 tbsp water, then blitz with a hand blender until smooth or use a small food processor.
• Toss the roasted veg and chopped parsley through the couscous and pile on the pesto, then scatter with the remaining pine nuts. If you're following the Healthy Diet Plan, serve half of the salad immediately then chill the rest for another day.

Steps:

• Put the couscous in a heatproof bowl and pour over boiling water to just cover. Cover with cling film and leave to stand for 5 mins.
• Mix the lemon zest and juice, oil, tahini and garlic, and season to taste. Fluff the prepared couscous and season. Spoon onto a large serving platter and scatter over the courgettes, tomatoes, feta, herbs and chilli. Drizzle over the dressing.