CORIANDER, PARSLEY AND LEMON COUS COUS SALAD

All I seem to post about in the recipe section is sweets it seems (lol probably the reason why I am currently dieting!!!).

So today I decided to share a recipe I discovered at christmas time last year.  This salad is just divine and so simple to make.  I got this recipe from the Coles Christmas Magazine of 2010.  That free little magazine has so many recipes that I want to try!!

Coriander Parsley and Lemon Cous Cous Salad

COUS COUS

3 cups Chicken Stock

3 cups uncooked Cous Cous

zest of 1 lemon

2 lebanese cucumbers peeled seeded and diced finely (I used a continental cucumber and left the peel on)

1 cup sultanas

1 bunch of shallots

1 cup parsley leaves, roughly chopped

1 cup fresh coriander leaves, roughly chopped

4 spring onions, cut into 4mm pieces on an angle

VINAIGRETTE

2 tbsp lemon juice

1 tbsp Italian Red Wine Vinegar

3 tbsp Extra Virgin Olive Oil

In a large saucepan, heat stock over medium heat and bring to simmer

Add cous cous and lemon zest, and stir.

Turn off heat, cover pan and let sit for 5 minutes.

Remove cous cous from the pot and fluff with a fork, then put on a baking tray to cool.

To make the vinaigrette:  Place lemon juice and vinegar in a mixing bowl and slowly add the oil while whisking.  Season to taste with salt and pepper.

In a separate large mixing bowl combine cooled cous cous, cucumber, sultanas, shallots, herbs and half the spring onions and mix well.

Add enough vinaigrette to lightly coat salad, toss once more and season to taste with salt and pepper.

Spoon salad into large bowl and garnish with remaining spring onions and serve.

This salad really is simple to make and sooooo yummy.  The best thing is it keeps for days in the fridge without losing its taste or look, unlike so many salads.  You can easily make this a day before a party knowing it will keep well.