Green Couscous Salad

This is a big ol’ pot of green goodness. Perfect for a large crowd. But it can easily be halved and become a staple salad in your household. There are so many ways to present couscous, it’s very a very versatile base – and may surprise you to find out that it is more of a pasta than a grain! This recipe tastes fresh and is a great salad to go with some heavier or meaty mains. Add it to your repertoire.

What you need:

• 600 grams of Israeli couscous (also called pearl couscous) 
• 3 zucchinis
• 1 tablespoon of olive oil 
• Salt and pepper 
• 1 cup of edamame 
• 2 handfuls of rocket or other salad greens  
• 2 avocados, diced

• ¾ cup of olive oil 
• 2 tablespoons of red wine vinegar 
• 1 ½ cups of mint or coriander or both 
• 2 tablespoons of honey 
• 2 tablespoons of mustard, Dijon or wholegrain both work 
• ¼ teaspoon of salt

How to make:

• Cook the couscous in your Biroix Dutch Oven as per packet directions.
• Once cooked, set aside to cool. Drizzle with a little oil on it so it doesn’t stick when cool. 
• Slice zucchini lengthwise as thinly as possible. Put on a plate and drizzle with olive oil, salt and pepper. 
• Heat a griddle pan or the BBQ and cook zucchini on both sides. Remove and set aside. 
• Cook the edamame as per packet instructions and run under cold water after cooking. Drain and set aside. 
• To make the dressing, place all ingredients in a tall container and whizz using a stick blender.
• Alternatively, you can use a blender. Taste and adjust seasoning if needed. 
• To assemble, mix all the ingredients together gently in your Biroix Dutch Oven and serve. 

* This is a large salad but you can easily half the recipe.

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries