Pearl Summer Couscous Salad

Indulge in the flavours of summer with our Pearl Summer Couscous Salad, made using Campbell's Beef real Stock. This refreshing recipe combines vibrant ingredients with the rich depth of beef stock for a delightful seasonal dish that's sure to impress.

Servings:8, as a side dish
Dish Type:Salads & side dishes
Cooking Time:20min
Preparation Time:10min

Campbells Product used

Beef - 1 Litre

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Ingredients

800ml Campbell’s Real Stock Vegetable
400g pearl couscous
2 mangos, peeled and sliced
2 avocados, peeled and sliced
2 Lebanese cucumbers, peeled into ribbons
1 red onion, finely chopped
1 butter lettuce
¼ cup white wine vinegar
¼ cup olive oil
1-2 tsp Dijon mustard

Preparation

Step 1

Bring Campbell’s Real Stock Vegetable to the boil in a medium-to-large saucepan. Add couscous, cover and simmer gently for 10 min stirring occasionally until liquid is absorbed and couscous is cooked through.

Step 2

When cool, transfer to a large bowl and stir through mango, avocado, cucumber, onion and lettuce.

Step 3

In a jug, combine vinegar, oil, and mustard. Season with salt and pepper. Pour dressing over salad and toss well.

Notes