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Couscous Salads

Use Flexible Mould - 6791

Makes 6

275ml ( ½ pt) white wine or vegetable stock
pinch saffron
salt and pepper
finely grated rind and juice of 1 small lime
175g ( 6oz) couscous
1 tbsp olive oil
1 tbsp chopped coriander
1 small tomato, skinned and chopped
1 small green pepper, finely chopped

To garnish

Sprigs of coriander

Put the wine or stock in a pan. Bring to a gentle simmer then remove from the heat . Add the saffron, salt and pepper and rind and juice of the lime.

Stir in the couscous and leave to stand for 10 minutes to absorb the liquid.

Rake the couscous through with a fork

Stir in the olive oil, coriander, tomato and pepper.

Stand the mould on a baking tray.

Spoon the couscous into the cups pressing it down very firmly.

Place in the refrigerator for 1 hour until firm and cold.

To turn out invert the mould onto a large plate and press out the salads.

Garnish each salad with a sprig of coriander.

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