Couscous and Borage Herb Salad

Light but hearty, this couscous salad keeps well in the fridge for a few days and makes an easy base you can build on for lunch or supper. Borage leaves add a fresh herbal note; they are often described as having a light cucumber-like flavour, and the flowers make a beautiful edible garnish.

Ingredients

For the couscous base:

• 1 cup couscous (dry)
• 1 cup boiling water
• A squeeze of lemon juice
• 1 tablespoon olive oil (or coconut oil)

To mix through

• 5 spinach leaves (ideally ‘Bright Lights’ for extra colour), finely shredded, include the stems if tender
• A handful of rocket, shredded (wild or standard)
• 1 bunch spring onions (or red onion), finely chopped
• A handful of borage leaves, finely shredded
• ¼ cup toasted sesame seeds
• A pinch of coriander powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Juice of 1 lemon (plus a little grated rind for extra punch, optional)

Method

1. Soak the couscous

Add the couscous, boiling water, lemon juice, and 1 tablespoon olive oil (or coconut oil) to a bowl. Cover with a plate and leave for about 15 minutes.

2. Cool and fluff

Once the couscous has cooled, fluff the couscous with a fork.

3. Add the greens and seasoning

Mix in spinach, rocket, spring onions (or red onion), borage leaves, toasted sesame seeds, coriander powder, salt and pepper.

4. Dress and rest

Add 2 tablespoons olive oil and the juice of 1 lemon (add a little grated rind if you like). Mix well, then leave for about an hour so the flavours can come together.

Serving suggestions

• Serve as a base with chicken or fish.
• For a vegetarian version, add avocado, artichokes and feta.
• Finish with borage flowers or any edible flowers you have available.

Storage

• Keep in the fridge for a few days and use as a make-ahead base for quick meals.