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  • The Australian Women’s Weekly Food

    VEGAN family mains

    Mar 02, 2020 5 minutes

    GREENS GALORE COUSCOUS SALAD

    PREP + COOK 30 MINUTES SERVES 4

    1 cup (200g) wholemeal couscous
    150g fresh podded peas (see notes)
    200g sugar snap peas, halved lengthways
    3 green onions, sliced thinly
    1 small green capsicum (150g), sliced thinly
    2 medium avocados (500g), sliced thinly
    ⅓ cup (45g) chopped pistachios
    ¼ cup dill sprigs
    ¼ cup coriander leaves
    ¼ cup mint leaves
    ¼ cup (60ml) lime juice
    ⅓ cup (80ml) olive oil
    1 clove garlic, crushed
    Lime wedges, to serve

    1 Place couscous and 1 cup (250ml) boiling water in a large heatproof bowl. Cover; stand for 5 minutes until liquid is absorbed, fluffing with a fork occasionally.

    2 Meanwhile, place peas and sugar snap peas in a medium heatproof bowl; add enough boiling water to cover. Stand for 1 minute, drain. Refresh in another bowl of iced water; drain.

    Add peas to couscous with green onion, capsicum, avocado,

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