Now that I’m back in the swing of things post Christmas holidays and moving house I’m back to making big salads on a Sunday afternoon to fuel me for a week of lunches at work. This one was a great way to start as it was quick and easy to prepare, full of flavour and also enough protein to stop me reaching for a mid-afternoon snack. I had been favouring Israeli couscous in recent times but decided it was time to pull the ol’ standard couscous out of the pantry, and I’m very glad I did – it worked a treat!
The salad was based on this recipe, but with some tweaks to the quantities of a few ingredients
Ingredients List
- 1 cup couscous
- 1/4 cup raisins
- 1 1/4 cup boiling vegetable stock
- 3tbs olive oil
- Juice of a lemon
- 2 cloves garlic
- 1tsp ground cumin
- 1tsp ground coriander
- 1/2tsp ground ginger
- 1 carrot
- 1/2 red onion
- 1 red capsicum
- Can chickpeas
- 1/4 cup parsley
Steps
- Combine the couscous, raisins and vegetable stock in a bowl and cover for 5 minutes
- Place the oil, lemon juice, minced garlic and spices and whisk well to combine
- Dice the capsicum and carrot and finely chop the red onion and parsley
- Fluff the couscous with a fork and put in a serving bowl
- Drain and rinse the chickpeas and add to the couscous with the capsicum, carrot, red onion and parsley. Toss to combine
- Pour the dressing over and enjoy!
Easy as that! Nice and colourful and super delicious. My kinda salad!
Are you a couscous fan? Do you prefer Israeli couscous or this kind?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Foodie
February 3, 2014 at 11:08 am (9 years ago)This looks delicious! Can’t wait to try it. Just to clarify, is it 1/2 a red onion or 1 red onion that you add? The recipe says both. I discovered Israeli cous cous a while back which became a novelty for me but you can’t beat the original light and fluffy cous cous. Enjoy your work lunch for the week 🙂
Foodie recently posted…Avocado Smash!
I Spy Plum Pie (admin)
February 3, 2014 at 11:10 am (9 years ago)Ooh thanks for picking that up, it was meant to say 1/2 red onion and 1 red capsicum! Have fixed it up now!
Foodie
February 3, 2014 at 11:38 am (9 years ago)Awesome, thanks!
Foodie recently posted…Avocado Smash!
Cassandra
February 3, 2014 at 2:27 pm (9 years ago)This looks lovely and colourful! A great addition to the table! 😀
Cassandra recently posted…Green Pasta – Meatless Monday
I Spy Plum Pie (admin)
February 5, 2014 at 9:19 am (9 years ago)Thanks! I think colour is so important in food!
Elizabeth
February 3, 2014 at 3:54 pm (9 years ago)It’s been really hard for me getting back into the food blogging groove after the Christmas break. I admire how you post so much. I can only manage once a week otherwise it feels a bit crazy.
Elizabeth recently posted…For when you’re feeling poorly: Vegetarian rice congee
I Spy Plum Pie (admin)
February 5, 2014 at 9:20 am (9 years ago)It can feel a bit crazy, that’s for sure! I generally do all my writing on a Sunday evening while winding down from the weekend, but I can imagine that wouldn’t work for everyone!
vegeTARAian
February 3, 2014 at 5:17 pm (9 years ago)So colourful! This looks delicious
vegeTARAian recently posted…5 fab veg blogs
I Spy Plum Pie (admin)
February 5, 2014 at 9:21 am (9 years ago)Thanks Tara!