Light, refreshing and quick. This couscous salad is a great summer week recipe perfect for busy nights and a great ally to meal prepping.
Combine the listed ingredients in the pan and set the temperature to 420°F/110°C (high). Cook without stirring for 7 to 8 minutes or until all the liquid is evaporated and the pan is dry.
Turn off the heat, remove the couscous and transfer to a shallow tray and allow to cool down at room temperature for 5 minutes. If you want to quicken the cooling process, take the couscous to the fridge for 3 minutes instead.
Combine the cooled couscous with the remaining ingredients and enjoy as a side for your favorite dishes.
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