Couscous with goat cheese, zucchini, and mint, gluten free

Ingredients

• 150 g Gluten-free couscous
• 250 g Zucchini, grated
• 60 g Goat cheese, semisoft type
• 3 pcs Spring onion, chopped
• 1/2 tsp Lime zest, grated finely
• 2 tbsp Mint, fresh, chopped
• 160 ml Water
• 3 tbsp Olive oil
• 1 tbsp Lemon juice
• 1/2 tsp Salt, fresh ground

Method

1. In a large heavy saucepan, bring water with 1 tbsp oil and 1 tbsp salt to a boil over high heat.
2. Place the couscous in a shallow bowl, then pour over the boiling water.
3. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water.
4. Ruffle with a fork to separate the grains,
5. Cool to room temperature.
6. In a small bowl, whisk together the lemon and lime zest and juice.
7. Slowly whisk in the remaining oil to blend and emulsify.
8. Season to taste with salt and pepper.
9. Set aside.
10. Fold the zucchini, goat cheese, mint, and the vinaigrette into the couscous.
11. Season to taste with salt and pepper to taste.
12. Serve at room temperature.