Name: Giant Couscous and Sunblushed Tomato Salad
Yield: 6
Ingredients: 100 g wholemeal giant couscous (scroll down to the bottom to see which brand I use); 1 can chickpeas, drained; sun-blushed tomatoes; cauliflower, steamed and chopped (I used approx. half a small one); yellow (or red) beetroot, boiled, cooled and diced; courgette, raw, grated (I used a medium sized one); big handful of coriander or parsley, what ever you have to hand; olive oil or hemp seed oil; lemon juice; sesame seeds, poppy seeds, feta, finely diced red chilli's.; This is one of those throw it together salads where ingredients and quantities are not exact. I just used what cooked veggies I had to hand so feel free to be creative here with your leftovers !!

CategoryQuick Meals & Snacks

Giant Couscous and Sunblushed Tomato Salad

Yields6 Servings

Ingredients for the salad

100 g wholemeal giant couscous (scroll down to the bottom to see which brand I use)

1 can chickpeas, drained

sun-blushed tomatoes

cauliflower, steamed and chopped (I used approx. half a small one)

yellow (or red) beetroot, boiled, cooled and diced

courgette, raw, grated (I used a medium sized one)

big handful of coriander or parsley, what ever you have to hand

Ingredients for the vinegrette

olive oil or hemp seed oil

lemon juice

Optional extra's

sesame seeds, poppy seeds, feta, finely diced red chilli's.

A little bit more...

This is one of those throw it together salads where ingredients and quantities are not exact. I just used what cooked veggies I had to hand so feel free to be creative here with your leftovers !!

Directions

Cook the giant couscous as per the instructions on the packet.

Steam the cauliflower and once cooled roughly dice up half for this salad and grate or chop the other half in the magimix to be used as cauliflower rice for another meal or freeze it for later.

Steam, cool and roughly chop the beetroot.

Grate the courgette with a cheese grater (don't choose the finest option as it will make the courgette to watery) use the size you would use when grating hard cheese.

Chop up the sun blushed tomatoes into generous bite size and chop the herbs too.

Then it is a matter of assembling everything together. There is no need to be exact just use the quantities you have to hand.

Add salt and pepper to taste then cover the salad and pop it in the fridge.

Note

This salad keeps well for at least 5 days and makes a great meal for lunchboxes and to take to work. Just add in a few leftovers to zing it up a bit depending on what you have in your fridge from the night before.

Ingredients