Truffle and Mediterranean Vegetable Couscous Salad
4
Light and fluffy couscous steeped in minced truffle stock and tossed with roasted Mediterranean vegetables and a drizzle of truffle oil. A vibrant, earthy salad bursting with flavour.
Ingredients
200g couscous dry
1 tsp TruffleHunter Black Truffle Mustard
1 tsp TruffleHunter Minced Black Truffle
300m/l10.5floz of good quality vegetable stock
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2 medium sized courgettes, halved long ways and cut into 5-8mmwide cross sections
1 red and 1 yellow pepper cut into 5mm wide slices
100g Cherry tomatoes kept whole
1 red onion peeled and cut into 16 even wedges root to stem
1tbs of TruffleHunter Black Truffle Oil
Directions
To prepare the couscous mix 300ml of vegetable stock with 1 tsp of Black Truffle Mustard and 1 tsp of Minced Black Truffle.
Bring to the boil in a large pan with a lid, once boiling add the 200g of couscous. Remove from the heat and leave the lid o for 5 min whilst you prepare the vegetables.
Prepare the vegetables as per the ingredient’s list and place on a large baking tray and drizzle with Black Truffle Oil.
Fluff up the couscous with a fork, set aside.
Roast the vegetables on 180c for 20-25 min
Leave the vegetables to cool a little before mixing the couscous through them
Enjoy hot or cold
