Vegetable Couscous Salad - cooking recipe

Ingredients

1/4 cup couscous
1/2 tsp turmeric
Pinch None salt
1 tsp olive oil
2 oz mushrooms, halved
1/4 tsp ground cumin
1-2 tsp lemon juice
1 None spring onion, trimmed and sliced
1/4 None red pepper, deseeded and sliced
3 tbsp chopped fresh parsley
1 clove garlic, crushed
1/4 cup low-fat natural yogurt
1 tsp lime juice
1 tbsp fresh mint leaves, chopped
None None Lime wedges, to serve

Preparation

Place the couscous in a bowl with the turmeric and a pinch of salt. Pour over enough boiling water to cover it, then place a lid over the bowl and leave to absorb the liquid for 5-6 mins.
Heat the oil in a frying pan, add the mushrooms and saute for 2-3 mins. Season then set aside.
Rinse the couscous under cold water and drain well. Mix the couscous, cumin and lemon juice together and season. Fold in the mushrooms, spring onion, red pepper, parsley and garlic, Mix the yogurt, lime juice and mint leaves together and season. Serve the couscous with the yogurt on the side. Garnish with lime wedges.