Crunchy Rainbow Veg & Sprout Salad
Clock Image
Total: 30 mins
A brightly coloured, fabulously fresh salad made with juicy tomato, creamy avocado, earthy-sweet beetroot and carrot, crunchy mung bean sprouts and tingly mint leaves. Served on warm, nutty couscous with a zingy lemon and mustard dressing.
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437 kcal
(per portion)
Ingredients you'll need
  • 75g wholewheat couscous
  • 1 garlic clove
  • 1 lemon
  • 1 tsp Dijon mustard
  • 1 red onion
  • 1 carrot
  • 1 beetroot
  • 2 vine tomatoes
  • 1 avocado
  • A handful of mint, leaves only
  • 100g mung bean sprouts
From your kitchen
  • Sea salt
  • Freshy ground pepper
  • 1 tbsp olive oil
  • 150ml boiing water
You'll need
  • Measuring jug
Step by step this way
  • 1.

    Fill your kettle and boil it. Tip the couscous into a heatproof bowl and pour in 150ml boiling water from the kettle. Stir, cover the bowl with a plate and set aside to soak for 10 mins. The couscous will absorb the water and become tender.

  • 2.

    Meanwhile, peel and grate the garlic into a small bowl. Grate in the lemon zest and squeeze in the juice. Add 1 tsp Dijon mustard and 1 tbsp olive oil. Season with a pinch of salt and pepper and stir into a dressing. Set to one side.

  • 3.

    Peel the red onion and thinly slice it. Peel the carrot and beetroot (see our tip below) and chop both into matchsticks. Slice the tomatoes into small chunks. Halve the avocado and scoop out the stone. Slice the avocado into thin pieces. Toss the veg together in a large salad bowl.

  • 4.

    Pick the mint leaves and roughly shred them. Add the mint to the veg and add the mung bean sprouts. Pour over the dressing and toss together.

  • 5.

    Fluff the couscous with a fork and divide it between a couple of plates. Top with the dressed salad and serve.

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