Couscous, courgette and mint jelly salad.
Summer in a bowl – Moreish Mint Jelly adds a freshness to this dish
What to do:
1. Combine the wholegrain couscous and boiling water in a bowl, cover, then leave to stand for five minutes. Fluff up with a fork.
2. Thin the Moreish Mint Jelly with ½ teaspoon of warm water, then stir into the couscous.
3. Add the mint leaves, feta, lemon zest and juice, and stir.
4. Cut the courgette into 2cm wide slices. Cook on a heated, oiled griddle pan for two minutes on each side, or until softened and browned.
5. Place the courgette slices on top of the dish, serve and enjoy!
Many thanks to Taste Buds Magazine for this recipe.
For more recipes from Taste Buds (including more Bay Tree recipes), visit their website here: Taste Buds Magazine Recipes:
