Our go to summer salad that you can get creative with! Change up the grain and vegetables dependent on what you have in the fridge or garden. We love serving this with any plant based or animal protein, especially chicken or salmon. If you are GF, we recommend replacing the couscous with millet or brown rice. 

Serves: 4-6 

Time: 20 minutes 

Ingredients

1 cup israeli couscous Water 
2 tbsp cooking oil 
1 head broccoli, cut into florets 
1/2 tsp sea salt 

Herb Oil: 1 cup herbs, roughly chopped 
1/2 cup extra virgin olive oil 
2 cloves garlic, crushed 
1 tsp sea salt

To Serve: 
1/2 cup flaked almonds, toasted 
1/2 cup pumpkin seeds, toasted 
1 cup herbs, roughly chopped 

Method:  

Add the couscous into a pot and toast over a medium heat for a couple of minutes. Then add enough water to just cover the couscous. Bring to the boil, then reduce to a simmer and cook for 8 minutes. Drain and set aside. 

Heat up the oil in a pan and add the broccoli and sea salt. Allow the broccoli to sit and cook in the oil for a couple of minutes, then give it a toss. Then allow it to sit and cook for another couple of minutes. Once it is nice and crispy, remove the pan from the heat. 

For the herb oil, add all of the ingredients to a small blender and blend until a vibrant green oil is formed. Alternatively, you can use a handheld stick blender. Set aside. 

In a large bowl, add the cooked couscous, broccoli, almonds and pumpkin seeds. Drizzle over the herb oil and gently toss everything together. Lastly add the herbs and give everything one last final toss before serving. 

This salad will last in an airtight container in the fridge for up to 3 days. 

Please note if you are wanting to keep it over the 3 days, leave the herbs out and add them just before enjoying.

Our go to summer salad that you can get creative with! Change up the grain and vegetables dependent on what you have in the fridge or garden. We love serving this with any plant based or animal protein, especially chicken or salmon. If you are GF, we recommend replacing the couscous with millet or brown rice.  
Serves: 4-6  
Time: 20 minutes  
Ingredients 
1 cup israeli couscous  Water   2 tbsp cooking oil   1 head broccoli, cut into florets   1/2 tsp sea salt  
Herb Oil: 1 cup herbs, roughly chopped   1/2 cup extra virgin olive oil   2 cloves garlic, crushed   1 tsp sea salt 
To Serve:   1/2 cup flaked almonds, toasted   1/2 cup pumpkin seeds, toasted   1 cup herbs, roughly chopped  
Method:  
Add the couscous into a pot and toast over a medium heat for a couple of minutes. Then add enough water to just cover the couscous. Bring to the boil, then reduce to a simmer and cook for 8 minutes. Drain and set aside.  
Heat up the oil in a pan and add the broccoli and sea salt. Allow the broccoli to sit and cook in the oil for a couple of minutes, then give it a toss. Then allow it to sit and cook for another couple of minutes. Once it is nice and crispy, remove the pan from the heat.  
For the herb oil, add all of the ingredients to a small blender and blend until a vibrant green oil is formed. Alternatively, you can use a handheld stick blender. Set aside.  
In a large bowl, add the cooked couscous, broccoli, almonds and pumpkin seeds. Drizzle over the herb oil and gently toss everything together. Lastly add the herbs and give everything one last final toss before serving.  
This salad will last in an airtight container in the fridge for up to 3 days.  
Please note if you are wanting to keep it over the 3 days, leave the herbs out and add them just before enjoying.

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

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