10-Minutes Couscous Salad Gluten Free

A quick satisfying couscous salad packed with colour, flavour and crunch. Easy to swap ingredients depending on what's available. From roasted vegetables to leafy greens to chickpeas or beans. Be creative and enjoy as a light meal, a side salad or take for your packed lunch. 

Serves 2 or 4 as a side I Prep time 10 minutes

Ingredients

• 130g Clearspring Gluten Free Instant Corn Couscous 
• 200ml hot water  
• 1 tsp Clearspring Extra Virgin Olive Oil
• Pinch of sea salt  
• 1 jar Clearspring Red Kidney Beans - drained
• Small handful of fresh mint leaves 

Fresh vegetables 

• ½ punnet cherry tomatoes - halved
• 1 small red onion – cut into thin rings
• 1 medium cucumber – remove the seeds with a spoon
• 1 red or yellow bell pepper
• 1 avocado – cut to cubes 

Dressing 

• 2 tbsp Clearspring Extra Virgin Olive Oil 
• 1 tbsp Clearspring Red Wine Vinegar 
• 1 tsp Clearspring Sweet White Miso Paste 
• 1 tsp maple syrup or sweetener of choice 
• ½ fresh lemon juice 
• Pinch sea salt 
• Black pepper 

Method

1. Place the dry couscous into a bowl. Drizzle a little olive oil and pinch of sea salt and pour hot water over, place a lid and leave to stand for 5 minutes. 
2. Mix all the dressing and set aside. 
3. Prepare the fresh vegetables. Chop it all to bite size pieces and place in a large bowl.  
4. Drain the red kidney beans and add to the bowl.  
5. Pour the dressing on top and mix well.  
6. Once the couscous is cool, fluff with a fork and add to the bowl along with fresh mint leaves.  
7. Enjoy straight away as a main or side salad. Place in a glass container for a packed lunch or picnic.  

Recipe by The Clearspring Kitchen

All Clearspring recipes are 100% plant-based, using Organic products where possible and refined sugar-free.