Grilled Fish And Cous Cous Salad

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3 stars Serves 3

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Ingredients

  • 1 × 125g sachet Ainsley Harriott Premium Cous Cous
  • 30ml (2 tbsp) lime juice
  • 10ml (2 tsp) olive oil
  • 200ml cold water
  • ¼ cucumber (diced)
  • 1 red or green pepper (diced)
  • 1 can sweetcorn
  • 10ml (2 tsp) grated ginger
  • 30ml (2 tbsp) finely chopped coriander
  • Salt and freshly ground black pepper

Method

  • Place the Ainsley Harriott Premium Cous Cous, lime juice and olive oil into a medium sized container. Pour over the cold water and mix well. Leave to stand for 10 minutes.

  • Meanwhile, prepare the cucumber, pepper, sweetcorn and ginger. Add these and the coriander to the Cous Cous mixture. Cover and refrigerate for at least 1 hour before serving.

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