Blend savory and sweet in this vibrant couscous salad, featuring juicy Zespri Sungold kiwis for a burst of tropical flavor. As a seasoned recipe developer, I've crafted this nutritious dish that's quick to prepare and perfect for light meals.
Ingredients for 2 servings
– 500 grams couscous
– 400 milliliters water
– 200 milliliters fresh orange juice
– 4 tablespoons linseed
– 150 grams broccoli
– 5 Zespri Sungold kiwis
– 10 dried figs
– Handful of almonds
– Handful of raisins
– Handful of fresh sprouts
– Olive oil, salt and pepper
Instructions
1. Mix the water with orange juice and a pinch of salt, then bring to a boil.
2. Place the couscous in a bowl and pour the hot liquid over it, ensuring it's just submerged. Let it soak for 10 minutes, then fluff with a fork.
3. Crush the linseed using a mortar or food processor and stir into the couscous.
4. Slice the broccoli as thinly as possible and marinate with a drizzle of olive oil, salt, and pepper.
5. Chop the almonds, soak the raisins in hot water, peel and cube the kiwis, and dice the figs. Fold all into the couscous.
6. Dress the salad with olive oil, salt, and pepper. Top with marinated broccoli and fresh sprouts.
Enjoy your meal!
