Ploughman’s Style Couscous Salad

I’m eating this as I type – for something I just threw together it turned out surprisingly well!

Cover 1/4 cup couscous with 1/2 cup boiling water, add a pinch of salt or stock powder, cover and set aside for 10 minutes. Finely dice 1/2 apple, 1-2 inches of plantain and 1-2 inches of courgette, and shred a handful of spinach. Fluff the couscous with a fork and stir in the vegetables, 1 tbsp sweet pickle or chutney, a pinch of sage, a pinch of thyme and black pepper to taste. Sprinkle over a small handful of grated cheese.

Serves 1

Variations:

  • Omit the cheese for vegan
  • I haven’t tried this but it should go well with thinly sliced cooked ham or pork
  • Mixed herbs can be used instead of the sage and thyme if you don’t have them to hand
  • Spinach should be substitutable with other robust salad leaves.
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