By 
Summer couscous salad
Want something fast, fresh and on a meat-free night? Try this wondrously diverse vegan salad.
Ingredients
What you need
- 170 g couscous, uncooked
- 65 g cranberries, dried
- 1 tbsp cumin, ground
- 1 tbsp coriander, ground
- 300 ml vegetable stock, hot
- 160 g chickpeas, drained
- 160 g sweetcorn, drained
- 1 peach, diced
- 1/2 cucumber, diced
- 1 small red onion, diced
- 6 handfuls rocket, to serve
- 12 g parsley, chopped
- 12 g mint leaves, chopped
- 1 lemon, juiced
- 1 tbsp honey
- 1 tbsp olive oil
Instructions
- Place couscous, cranberries, cumin, and coriander in a large bowl, season with salt and pepper, and cover with hot stock. Set aside to stand until the couscous is cooked, about 5-6 minutes, then let it cool. Add in all the chopped vegetables and herbs, as well as lemon juice, honey, and oil. Mix well and season with additional salt and pepper, to taste. Key features • Vegan • Dairy free • Meal prep friendly
