Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires
1 cup couscous (I used spelt couscous from Herbal Dispensary and Red Kitchen)
1½ cups boiling water
2 large garlic cloves, minced
¼ cup extra virgin olive oil, plus extra for drizzling
zest and juice of a lemon
a pinch of salt and freshly ground black pepper
1 telegraph cucumber
1 small bunch radishes
¼ cup mint leaves, chopped (more to taste)
¼ cup dill, chopped (more to taste)
Cover the couscous with the boiling water and let it stand until all the water has evaporated. Fluff up with a fork and allow to cool.
In a small jar mix together the garlic, olive oil and lemon zest and juice. Put the lid on and shake well then taste and adjust seasoning with the salt and pepper.
Slice the cucumber in half, scoop out the seeds then dice into half-moons and add to the cooled couscous. Trim the radishes and slice these super thinly and add these in too.
Pour the dressing over the salad and toss well. Add in the mint and dill and taste, adding more lemon, salt or pepper if you feel the salad needs it.