Couscous Salad

I eat this quite often, especially in the warmer weather. It’s not much fun to be around a hot oven, attempting to cook yourself dinner, when you feel spontaneous human combustion is imminent. It’s much easier and much quicker to prepare a salad.

Here’s what I used (this made two to three servings);

  1. One pepper, diced
  2. Half a cucumber, chopped
  3. Half a small red onion, sliced
  4. A couple of handfuls of fresh spinach leaves, chopped
  5. 90g/3oz of couscous
  6. 100ml hot vegetable stock
  7. One tablespoon of oil
  8. One tablespoon of lemon juice
  9. One teaspoon of dried mixed herbs, I used dried Italian seasoning
  10. Salt and pepper to taste

Put the couscous into a dish and pour over the vegetable stock, cover and leave to stand for ten minutes.

While the couscous is absorbing the stock prepare the rest of your ingredients. After ten minutes uncover the couscous and use a fork to break up the grains so it becomes fluffy.

After it has cooled mix in the vegetables, then whisk together the oil, lemon juice, herbs, salt and pepper. Pour over the dressing and mix through the rest of the salad.

I’ve made this many times and included things like celery, cherry tomatoes, sweetcorn, pomegranate etc, it’s so easy to change things up.

Bye for now 🙂

P.S. Today marks six months since I went vegan, yay! It’s easier than I thought it was going to be, and it’s fun learning new recipes 😀

Bye for now, again 🙂

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