MINTED COUSCOUS WITH STRAWBERRY AND FETA SALAD
Place 4 teaspoons lime zest and 6 tablespoons lime juice (or juice from 3 limes) in small screw-top jar.
Add:
4 tablespoons olive oil
4 teaspoons honey
½ teaspoon salt
½ teaspoon pepper
Shake vigorously until dressing is amalgamated.
Place 2 ½ cups cooked couscous (1 cup dry) in large serving bowl.
Add:
1 ½ cups sliced strawberries
½ cup celery and
½ cup loosely packed torn fresh mint leaves
Drizzle dressing and toss to combine.
Season with salt and pepper and top with ½ cup crumbled feta.
Photo: Ivanda venter
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