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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Combine all dressing ingredients, except the fresh herbs, in a blender until smooth, adding a little water for a runnier consistency. Stir in mint or basil and season with pepper.
2 Place the couscous in a bowl and pour over 1/2 cup water, cover and leave for 5 minutes, then fluff with a fork.
3 Place half the dressing in the base of a jar. Add a layer of lettuce and then layer the remaining ingredients as you like, placing the couscous layer in the centre. Top with remaining dressing.
4 Press down lightly. Cover with a lid and chill until serving.
This layered salad can be kept in the fridge overnight.
Calories 569 cal
Kilojoules 2380 kJ
Total fat 23 g
Saturated fat 3 g
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