I know it’s only February now, but I’m trying this thing where I pretend it’s spring to see if it will help in getting some warmer weather happening. So far it’s not going great but I will persist!
So since it’s spring now, I thought I would post one of my favourite salad recipes! I’m not a lover of salads, though I wish I was! This is a salad that I actually eat all the time and look forward to. It is also packed with colourful, nutritions plant foods! So here it is…
1 cup whole wheat couscous
1 cup vegetable broth (I use 1 stock cube)
1 cucumber, deseeded and cut into small bits
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
2 large cloves of garlic, finely minced
1 lemon (juiced)
1 can chick peas
1 ripe avocado
2 cups chopped lettuce of your choice
1/2-1 tablespoon olive oil (optional, if you have a creamy enough avocado I find you don’t really need the oil. Also whole wheat couscous tends to be more dry I find and requires the oil more over normal couscous)
salt and pepper to taste
1-2 large sweet potatoes, peeled, cubed and baked
Hummus and sweet chilli sauce to top
1. Peel and cube sweet potato, bake in the oven at 200 for about 30 minutes, until soft. Let cool.
2. Cook the couscous according to the package instructions, I use the broth instead of water. Set aside to cool.
3. Chop the onions, garlic, cucumber, lettuce and tomatoes. Add them all into a big bowl with the rinsed chickpeas and squeeze the lemon in, saving a sliver to squeeze on just before serving. Add olive your olive oil.
4. Once couscous and sweet potatoes have cooled, add them to the bowl and give it a good mix. Add in avocado cubes and mix.
5. Add salt and pepper to taste.
I serve this salad in a large bowl with a big blob of hummus and a drizzle of sweet chilli sauce on top!
Truly, a salad for people who don’t like salad!