Couscous Salad

Serves: 4


14 fl oz/400ml vegetable stock
¼ tsp ground turmeric
¼ tsp paprika
¼ tsp ground coriander
6 oz/175g couscous
2 tomatoes, diced
1 red pepper, finely diced
2 spring onions, finely chopped
2 tblsp chopped fresh mint
2 tblsp chopped fresh parsley
juice of ½ lemon
salt and freshly ground black pepper


1. Bring stock to the boil in saucepan, add spices and couscous and stir well.
2. Remove from heat and cover with lid for 1 minute.
3. Pour couscous into large bowl, add vegetables, herbs and seasoning and mix well.
4. Just before serving, drizzle with lemon juice. Serve hot or cold.
Note: Chopped bacon may be added if desired.

Joan Lipp, Rosskeen