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Thursday, 13 March 2014

Couscous salad


This is a wonderful way to use leftovers, but of course you can make it just now for your lunch or dinner as well ;-) I had this for lunch the other day because I had leftover peas and grilled zucchini so figured something out to enjoy them again. It's really easy, really healthy and really really tasteful!!

Ingredients
Hand of whole wheat couscous
2 tbsp chickpeas
1/2 avocado
few tbsp cottage cheese
1/2 zucchini
handful of rocket
handful of cooked peas
1 tsp home made pesto (or simply pesto genovese)

Now this is really easy. Prepare the couscous in your bowl, simply take a big hand of couscous and add some spices like cinnamon, salt and sweet pepper powder and pour in cooking water until the couscous is underneath the water. Put a plate on top of the bowl and let it stand for at leaf 5 minutes. Now heat up a grill pan, cut the zucchini in fours and grill with some olive oil salt and pepper until the zucchini is done and caramelised. Now throw everything in the couscous bowl and serve with the avocado, cottage cheese and pesto on top! Bon appetit!

Tip: not a fan of couscous or can't eat gluten? Give it a go with quinoa, just as delicious just takes a bit longer to prepare ;-)

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