1 cup (200g) couscous
1 vegetable stock cube
1 cup frozen green peas, steamed.
1 green capsicum, diced
1-2 stalks of celery, sliced
3 medium potatoes, diced
1 avocado, chopped
1/3 cup chopped dill
Handful of mint leaves, torn
4 tbsp pistachio kernels, roughly chopped
2 tbsp pepitas (pumpkin seeds)
A couple of handfuls of baby spinach
Juice of one lemon
Drizzle of extra virgin olive oil
Sea salt and pepper
1. Place couscous in a heatproof bowl. Dissolve stock cube in 1 cup of boiling water, then pour over couscous. Cover and stand for 5 minutes.
2. Meanwhile, cook potatoes in a microwave steamer for 5 minutes or until tender and then grill then in a pan with little olive oil and a pinch of sea salt until browned, around 5 minutes or so.
3. Fluff the couscous with a fork, then add all of the remaining ingredients. Finish the salad with a drizzle of olive oil, the juice of 1 lemon and season with sea salt and pepper. Toss well and serve.