© J Sainsbury plc 2020
Summer crunch couscous salad
This simple lunchbox salad is bursting with flavour – and couldn't be easier to make
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Ready in 18 minutes
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Cooking time 8 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 4 plain tortilla wraps
- 1 lemon, juiced
- 3 tbsp olive oil
- 2 tsp wholegrain mustard
- 400g tub chargrilled vegetable couscous
- 400g tin chickpeas, drained
- 200g mange tout, trimmed and sliced lengthways
- 2 courgettes, washed and grated
- 335g cherry tomatoes, washed and halved
- 1 green pepper, washed, deseeded and thinly sliced
- 115g sour cream and chive dip
Method
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1
Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Cut each tortilla wrap into 4 strips, then cut into triangles. Arrange over 2 baking trays and bake for 6-8 minutes until crisp and slightly golden.
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2
Meanwhile, put the lemon juice, olive oil and mustard in a small bowl. Whisk together, season with black pepper and set aside.
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3
Put the couscous, chickpeas, mange tout, courgettes, cherry tomatoes and pepper into a large bowl. Drizzle over the dressing and mix well. Divide between 4 plates and serve with the baked tortilla chips and the soured cream and chive dip.
