Couscous
Salad with Berries
No Count
Serves 4
200g couscous
salt
pepper
pinch
allspice
2 spring
onions, chopped
250g
strawberries, washed and sliced
100g
blueberries, washed
100g
raspberries, washed
3 tbsp fresh
chopped parsley
2 tbsp
seasoned rice vinegar or to taste.
Cover
couscous with boiling water to about ¼ " above the top. Cover with a
clean cloth and leave until the water is absorbed. (approx 5
mins) Stir to fluff up and stir in salt pepper and allspice.
Transfer warm
couscous to a bowl and stir in the berries parsley and vinegar.
Serve warm,
at room temp or chilled.
