Couscous and Almond Salad - #SnackHappy

A delicious and nutritious summer salad, nutritious California almonds add an extra crunch and chilli oil adds a zingy punch!

Course Salad, Snack

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 415kcal

125 g couscous
200 ml hot vegetable stock made with 2 tsp vegan Marigold bouillon powder and 1tsp chilli oil
2 spring onions sliced
100 g tenderstem broccoli steamed for 5 minutes
100 g sugar snap peas steamed for 5 minutes
A generous handful of california almonds
2 tbsp chilli oil
Freshly ground black pepper
1 tbsp tamari soy sauce

Pour the stock over the couscous, cover and leave to stand for 5 minutes
Fluff up the couscous with a fork
Mix the vegetables and almonds into the couscous
Combine the chilli oil with the tamari and a generous amount of freshly ground black pepper
Stir the dressing through the salad and serve

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.