Cous Cous Salad Ideas

I tend to make up a bowl with roasted veg like you have already said and add either shellfish or meat to make it more of a meal. Roasted chicken breasts with lemon & corriander being one of my favourites.

I don't see why brocolli and salmon wouldn't work. In fact I might give that a go myself. I'll let you know if it's nice ?

Brilliant, thanks. I've got enough to last me this week so would be good to have a guinea pig for next weeks! ?

I'm trying to eat it with super foods.

It's lovely with a hot salsa or salsa verde and smoked mackerel.

Fry chopped courgette and red pepper until softened, towards the end stir a load of ras al hanout and cook out (without burning) .

Stir through warm cous cous (I make mine with vegetable stock, and always stir through some olive oil first - I find it helps stop the grains sticking).

When cooled, add sliced spring onion, toasted pine nuts, little cubes of dried apricot. Maybe some presh parsley or coriander finely chopped. Finally dress with a little more olive oil and some fresh lemon juice.

Looks stunning, and has always been popular with guests.

I do it with roast veg and haloumi cheese, it is lovely.

Thanks everyone, they all sound delicious.

/recipes/beet-spinach-goats-cheese-couscous

/recipes/grilled-halloumi-spiced-couscous - this one is lovely!

I have it with stir fried med veg (peppers, mushrooms and courgette if in season), with a little soy sauce added, stir a spoonful of red or aubergine pesto through couscous and steamed (in microwave) salmon. Whole thing only takes me 5 mins to make, and it's one of my faves.

I also do the roasted vegetable version (with or without halloumi or feta).

Once you have your base (I make my with chicken stock, a bit of olive oil, some chilli flakes and lashings of black pepper) you can experiment with what you have in your fridge.

eta Mildred- your's sounds nom. I've added it to my 'hitched recipes' document. It's sitting under SophieM's 'Potage a la Jade' which I've not made yet but that's just given me inspiration for the chorizo I have in the fridge. ?