Cous Cous Salad

Cous Cous Salad

• 2 cups / 480 ml vegetable stock
• 1 cup / 240 gr uncooked cous cous
• 1 cup / 240 gr shredded carrots
• 2 chopped scallions
• ½ diced English cucumber
• 2 cup / 480 gr diced plum tomato
• ½ cup / 120 ml Orange Vinaigrette
• ¼ cup / 30 gr chopped fresh parsley
• ¼ cup / 30 gr chopped fresh mint
• ¼ tsp salt
• ¼ tsp fresh ground black pepper
• 8 Romaine lettuce leaves

Bring the broth to a boil in a medium saucepan. Add the couscous in and stir. Remove the saucepan form heat, cover and let stand for 5 minutes. When ready, fluff with a fork and cool.
In a large bowl combine the couscous with the rest of the ingredients except the lettuce leaves. Mix well together and drizzle over the Orange Vinaigrette. When ready, spoon about 2/3 cup cous cous mixture into each lettuce leave.

Servings: 8
Preparation time: 10 min.
Cooking time: 5 min.

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