I make this easy, delicious salad in all seasons. It's great as a nutritious vegan lunch with sliced avocado or to accompany a tagine in the evening. If you're looking for a gluten-free or low carb version, substitute the couscous for quinoa - delicious served with salmon. It's really quick to make and good for batch cooking as it will last in the fridge covered for a few days.
Serves 2
Ingredients
120g wholewheat couscous
300ml vegetable stock with a light sprinkle of cinnamon and nutmeg
120g cooked chickpeas (half a can)
your choice of chopped mixed salad - cucumber, cherry tomato, peeled carrot, celery
small handful of fresh mint and coriander, chopped
1/2 a squeezed lemon
extra virgin olive oil, drizzle
salt and pepper to taste
served with little gem lettuce cups
Method:
Place the couscous in a dish and cover with hot vegetable stock infused with a sprinkle of cinnamon and nutmeg
Stir with a metal fork and cover for 10 minutes, stirring once
Meanwhile chop your vegetables and separate the lettuce leaves
Once the couscous is cool (you can pop it in the fridge to help it!) stir through your chopped salad veggies, and squeeze in the lemon juice, herbs and olive oil. Season to taste
Top with half an avocado and a sprinkling of pumpkin seeds and scoop into your lettuce cups
