Sunday 18 February 2018

Lemon and Broccoli CousCous

Kevin Dundon

250g couscous

Zest and juice of two lemons

2 heads broccoli, broken into spears then blanched and refreshed

Mint, freshly chopped

Parsley, freshly chopped

2oz/50g sun dried tomatoes

2 dsps of basil pesto

Juice of one lemon

1 Put the couscous into a large mixing bowl and cover completely with boiling water. After the couscous has soaked sufficiently, you'll need to rinse it with cold water to cool it down. Pop the couscous into a sieve to strain it off.

2After as much liquid as possible has passed through the sieve, put the couscous into a clean tea towel and squeeze tightly to rid it of all the moisture. This stage is extremely important, because if you do not do it, the salad will be very soggy.

3Transfer the refreshed couscous to a large mixing bowl and fluff it up with a fork. Add the lemon zest and refreshed broccoli. Season well, then mix in the sun-dried tomatoes

4Mix the salad until it is thoroughly combined, making sure to season it according to taste at this stage. Finally, stir in the basil pesto and the lemon juice. Chill until required.

Tip: Blanching and refreshing vegetables

This process involves cooking the vegetables as normal in boiling water, then just as they have finished cooking you hold them under running ice-cold water until they have cooled completely.

At this stage, you could keep the vegetables in the fridge until you need them.

Irish Independent

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