Spicy couscous and fruit salad
Great served with cold meat or grills.
|1 cup||Water, boiling|
|1||Lemon, freshly zested|
|1||Long red chilli, thinly sliced|
|100 g||Feta, diced|
|1 cup||Pineapple, diced|
|1 cup||Pistachio nuts|
|1 cup||Dried cranberries|
|8||Cherry tomatoes, halved|
|1||Spring onion, diced|
|½ cup||Fresh parsley, chopped|
|½ cup||Fresh coriander, chopped|
|½ cup||Dressing, use ranch dressing|
- Put the couscous in a bowl with the boiling water, lemon rind, salt, pepper and chilli. Cover and stand for 5 minutes then fluff with a fork. Cool.
- Once cold, add the feta, pineapple, nuts, cranberries, tomatoes, spring onion, parsley and coriander.
- Drizzle with the dressing then fork it through gently.