Friday, 17 October 2014

Couscous Salad with Courgette and Goat's Cheese

This was a just a salad where I grabbed what I had in the house and put it all together! It was a lovely fun salad with lots of vibrant colours and flavours. Had I thought about it some herbs would be nice in here too, or you could exchange the lemon juice for balsamic.

Couscous Salad with Courgette and Goat's Cheese
(Serves 1)

60g Israeli couscous
1 small courgette, sliced
1 tbsp pine nuts
8 cherry tomatoes, halved
2 artichoke hearts, quartered
30g soft goats cheese
1 tsp olive oil
juice 1/4 lemon

Bring a pan of water to the boil and cook the couscous according to packet instructions. Drain, run under the cold tap and then drain again well.

Meanwhile, heat a frying pan and add the pine nuts, toast until golden.

Tip the pine nuts out of the pan and add a little oil. Heat and then add the courgette and cook until browned. Leave to cool.

Put all of the ingredients into a bowl, drizzle over the olive oil and squeeze over the lemon juice. Stir well to combine and pack into a lunchbox or serve.

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