Middle Eastern Couscous Salad

Ingredients

• 1 cup couscous
• 1 tbsp lemon-infused olive oil
• 1 tsp sea salt
• 1 cup boiling water
• ¼ cup sundried tomatoes, halved
• ¼ cup roasted capsicum, sliced
• ½ cup green olives
• 1 small red onion, finely diced
• 150g cherry tomatoes, halved
• 100g feta, crumbled
• 1 red capsicum, diced
• 1 bunch coriander, finely chopped
• ¼ cup pine nuts, toasted
  
  Dressing
• 30mL olive oil
• Juice 1 lime
• 1 tsp honey
• ½ tsp ground cinnamon
• ¼ tsp ground cumin
• Sea salt & freshly ground black pepper, to taste

Method

• Place the couscous in a large bowl and add the lemon-infused olive oil and sea salt. Pour over the boiling water, mix well and quickly cover with a plate or lid.
• Set the couscous aside to cook for 4–5 mins before fluffing with a fork. Allow to cool slightly.
• Once the couscous has cooled a little, stir through the rest of the ingredients.
• Add the dressing ingredients to a jar and shake well to combine.
• Toss through the salad to serve.
• Tip: For a gluten-free option, this is also lovely with leftover cooked quinoa. To make it dairy-free and vegan, omit the feta or use a vegan alternative and swap out the honey for maple syrup or coconut nectar.