04 Dec Meat Free Monday recipe: couscous salad
This couscous salad is perfect for hot summer nights.
The heat often puts me off big meals, but light salads with loads of veg are always appetising.
Prep time: 20 minutes
Cooking time: 18 minutes
Serves: 2 portions
Skill level: 2
- 1x cup of couscous
- 1x avocado
- 1/2x yellow pepper
- Shredded mint leaves to taste
- 2x handfuls of toasted chickpeas
- 1x round of feta cheese
- 2x peppadews
- Pepper to taste
First thing to do is boil some water to cook the couscous. Place the cup of couscous in a bowl and pour boiling water over it – just covering it. Leave it to soak for 5-10 minutes.
Drain a can of chickpeas and toast a couple of handfuls. This is really easy to do. I popped it into the Philips airfryer for 8 minutes, but you can easily do it in a pan with a tiny bit of olive oil too. Remove from heat when the chickpeas get firm and start browning. This shouldn’t take more than 15 minutes.
While the chickpeas are toasting, cut all the veggies into chunks and set aside.
The couscous should have absorbed the water by now and you should be able to put a fork through it to loosen it. Add the veggies, feta cheese, shredded mint and the chickpeas to it and serve.
Easy peasy couscous salad. Enjoy!