We’ve got such beautiful weather in London this afternoon, it is 15ºC! I can’t w…
We’ve got such beautiful weather in London this afternoon, it is 15ºC! I can’t wait for pretty flowers 💐to start appearing and then I can start celebrating the official return of Spring, yay 😀
Plant-based eating can be as complicated or as simple as you make it. There are days when I want to eat stews and curries that leave me feeling very full, and others when I want something really fresh and easy that leaves me feeling as light as a feather😜Today, was a day for the latter, so I made this couscous salad with 🥑. I depend on🥑 for my fat as I rarely cook with oil. If you wonder why they pop up so much, that’s the reason.
To make the couscous, ✨I mixed ½ a teaspoon of vegetable seasoning (similar to bouillon) with a pinch of garlic powder then tossed with 100g of raw couscous in a medium bowl. ✨I added boiling water (just enough to cover the surface of the couscous) then put the lid on the bowl and allowed the couscous to absorb all of the water and cool down a bit.
To make the salad, ✨I combined the couscous with 1 small diced red pepper, ½ a small diced 🥒, 6 diced cherry 🍅, 1 thinly sliced spring onion (scallion), 2 teaspoons pumpkin seeds, 3 tablespoons chopped parsley, 120g of borlotti beans and 3 tablespoons of Dijon dressing.
To make the dressing, combine
1 teaspoon dijon mustard
1 teaspoon pureed garlic
3 tablespoons lemon 🍋juice
8 tablespoons water or extra-virgin olive oil
1 teaspoon agave nectar or honey
Salt and black pepper, to taste
P.S. This couscous salad serves two. You can also stuff this into a wrap and drizzle some tahini or sriracha over it if you want something more filling. Otherwise, you can serve this salad with extra veggies like broccoli or cauliflower to make it more filling.
✨Have a wonderful Saturday💫