Christmas CousCous Salad - San Remo
- To make the CousCous, pour the CousCous into a large bowl and pour over two cups of boiling water.
Ingredients
- 2 cups San Remo Couscous
- 1 tbsp olive oil, plus more for dressing
- 1/2 cup dried currants
- 200g baby rocket leaves
- Salt and pepper
- 2 lemons, juiced
- 2 oranges, segmented
- 1 large yellow peach, thinly sliced
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