Cous Cous Summer Salad
Bitter Sweet Cous Cous Salad.
prep time 5 mins total time 10 minutes
1/2 cup of couscous
1 cup water (with 1/2 veg stock for flavour)
1/3 of a cucumber (chopped)
Handful of tomato’s (chopped)
1/4 tin of sweetcorn
a few diced black olives
Handful of flaked almonds
abakusfoods dried crispy red dates
Serve with a pinch of salt, fresh basil and the zest of a lime.
Add 200ml of water to a veg stock - mix until dissolved and combine with 100g couscous and leave the absorb for 10 minutes.
Drain 1/2 tin of the chickpea’s and 1/4 tin of sweetcorn.
Chop the cucumber and pepper into small chunks.
Once ready, combine the couscous with all the other ingredients and mix well.
Serve with fresh basil
Salads are a huge love of mine, not just since going vegan, but way back to my teenage years. I stumbled across some couscous in the dry cupboard the other day and fancied upping my salad game. This was tasty, filling, full or flavour and took about 5 minutes to rustle up. Winner winner! This salad is great for making in bulk and using to accompany other meals, such as a side salad with dinner, or for a sharing dish in the middle of a summer day picnic, or for on the go working lunch. I even got a little carried away and experimented with the idea of a cous cous burrito - I used a beetroot wrap i bought from m&s as it was a amazing combination.
Calorie-wise, couscous comes out on top of most dry cupboard foods. One cup of prepared couscous has 176 calories, compared to 216 calories in brown rice. Couscous contains 2 grams of fiber per cup and 6 grams of protein. Cous cous is a lighter alternative to rice or quinoa, and is so so quick to prepare. Cous cous is known to have immune boosting properties due to the selenium.