Sugar Snap, Israeli Pearl Couscous & Grated Vegetable Salad
1½ cups of uncooked Israeli pearl couscous
3 large handfuls of sugar snap peas, topped and tailed
1 zucchini, grated
1 carrot, grated
1 beetroot, peeled and grated
1 handful of mint, finely chopped
1 handful of parsley, finely chopped
1 tbsp grain mustard
1 tbsp tahini
1 tbsp agave syrup
2 tbsp apple cider vinegar
1 tbsp balsamic vinegar
Bring a pot of water to the boil. Add one and a half cups of uncooked Israeli pearl couscous and cook for about four minutes until al dente, then strain, rinse under cold water and set aside.
In a jar, place the grain mustard, tahini, agave syrup, apple cider vinegar and of balsamic vinegar. Cover with a lid and shake.
To serve, place the cooked Israeli couscous onto a platter. sprinkle with the raw sugar snaps, add a strip of carrots, a strip of zucchini. and a strip of beetroot, then another strip of zucchini and then carrot. Drizzle the dressing over the grated vegetables and serve. Alternatively toss the vegetables and couscous in a bowl with the dressing, place into a serving plate and sprinkle with some chopped parsley and mint.
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