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Rice Couscous Salad
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Rice Couscous Salad

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$0.00
Serves:
4
Cooking Time:
25 minutes
Special Diets:
Gluten Free, Vegan
Print Recipe:
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  • 1 cup Spice Zen Rice Couscous
  • 2¼ cup vegetable stock (optional chicken stock)
  • 2 tablespoons + 1 teaspoon olive oil
  • 2 cups diced vegetables (onion, capsicum, sweet potato, butternut pumpkin)
  • 6 cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1 tablespoon Spice Zen Italian herb blend
  • 1 tablespoon lemon juice
  • 2 tablespoon chopped parsley to garnish
  • ½ teaspoon Salt or to taste

 

 

  1. Heat a pan over medium heat and add vegetable or chicken stock and 1 teaspoon olive oil. When it starts to simmer, reduce the heat to low and add Spice Zen's Rice Couscous. Cover the pan and let it simmer for 3-4 minutes. Turn off the heat and let it rest for 5 minutes. Fluff couscous with a fork. Let it cool down.
  2. Take a separate pan with 2 tablespoons oil and heat it over medium heat. Add diced onion, carrots, capsicum, sweet potato and pumpkin and stir fry it for 2-3 minutes or until vegetables are slightly tender. Turn off the heat.
  3. Add Spice Zen Italian herb blend, cherry tomatoes, cucumber and salt to the stir fried vegetables.
  4. Stir in couscous and lemon juice to the vegetables and combine it well.
  5. Garnish with chopped parsley and serve it as a side dish or mains. Enjoy!
  • Tips: Add mung bean sprouts or pine nuts for a protein packed salad. Season the salad with sesame seed oil for a nutty aroma and flavour.

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  • 1 cup Spice Zen Rice Couscous
  • 2¼ cup vegetable stock (optional chicken stock)
  • 2 tablespoons + 1 teaspoon olive oil
  • 2 cups diced vegetables (onion, capsicum, sweet potato, butternut pumpkin)
  • 6 cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1 tablespoon Spice Zen Italian herb blend
  • 1 tablespoon lemon juice
  • 2 tablespoon chopped parsley to garnish
  • ½ teaspoon Salt or to taste

 

 

  1. Heat a pan over medium heat and add vegetable or chicken stock and 1 teaspoon olive oil. When it starts to simmer, reduce the heat to low and add Spice Zen's Rice Couscous. Cover the pan and let it simmer for 3-4 minutes. Turn off the heat and let it rest for 5 minutes. Fluff couscous with a fork. Let it cool down.
  2. Take a separate pan with 2 tablespoons oil and heat it over medium heat. Add diced onion, carrots, capsicum, sweet potato and pumpkin and stir fry it for 2-3 minutes or until vegetables are slightly tender. Turn off the heat.
  3. Add Spice Zen Italian herb blend, cherry tomatoes, cucumber and salt to the stir fried vegetables.
  4. Stir in couscous and lemon juice to the vegetables and combine it well.
  5. Garnish with chopped parsley and serve it as a side dish or mains. Enjoy!
  • Tips: Add mung bean sprouts or pine nuts for a protein packed salad. Season the salad with sesame seed oil for a nutty aroma and flavour.
Mail me to send Recipes: info@spicezen.com.au

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