This Giant Cous Cous Tricolore salad is such an easy, delicious and satisfying lunch or meal prep recipe. A great variation to the Italian inspired tricolore version.
70gsun-dried tomatoes,finely chopped (£1.09)
100gpitted black olives,torn (£0.49)
1cucumber,finely diced (£0.43)
1red onion,finely diced (£0.49/3)=(£0.16)
Handful fresh basil,finely chopped (£0.50)
1bag of rocket(£0.50)
2tbspsun-dried tomato infused oil
Optional veggie stock cube
Salt & Pepper
Start by adding the giant couscous into a medium saucepan filled with simmering water. I added a stock cube for some additional flavour but this is completely optional. Set a timer according to the couscous packet, mine was 18 minutes.
During this time, prep all the veggies and add to a large mixing bowl.
When the couscous is ready to eat, rinse in a colander with cold water to cool. Add to a large bowl with the sun-dried tomatoes, black olives, cucumber and red onion. If you’re meal-prepping, don’t add the sun-dried tomato infused oil at this stage, instead add when you’re about to eat. If you’re serving up for 4 people, stir the oil into the mix.
When you’re ready to eat, serve with a handful of rocket, a few pieces of torn mozzarella and some finely chopped basil. Season with salt & pepper and enjoy!