Couscous and Herb Salad
The recipe for a quick and delicious Couscous and Herb Salad.
– 8.8 oz. couscous
cooked per package directions and cooled
seeded and chopped
or 3 spring onions
extra virgin olive oil
Salt to taste
Prepare the couscous following the package instructions and keep it aside to cool down.
Add the chopped herbs, tomatoes and spring onions and mix well.
To prepare the vinaigrette, put the honey, extra virgin olive oil, lemon juice and salt in a small mason jar. Close the mason jar tightly with the lid and shake until well combined.
Dress the couscous with the vinaigrette.
Serve cold or at room temperature as a side or a main dish.