This tasty couscous salad gives you another option for a summer salad. It has very simple ingredients. If you happen to grow your own peas, you could use them instead of frozen peas.
Start by bringing the stock to a boil in a saucepan.
Stir in couscous and the frozen peas.
Place the lid on the pot and turn off the heat.
Let the couscous cook. It will take about 15 minutes.
Dressing: In a small bowl stir together the balsamic vinegar, olive oil, mustard and lemon zest.
Once the couscous has cooked transfer it into a large salad bowl, and use a fork to fluff it up.
Add sliced radishes and chopped parsley to bowl with cooked couscous and mix gently.
Pour the dressing over the salad and gently mix in. Season with salt and pepper to taste.
This salad can be eaten at room temperature or cold from the refrigerator.