Sugar Snap, Israeli Pearl Couscous & Grated Vegetable Salad

(Serves 4)

Ingredients:

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

Method:

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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