Who likes cooking in the summer?? Don’t all put your hands up at once. I, for one can’t stand being over a hot stove in the summer (especially when you don’t have A/C) So, like I said before, all I want to eat are salads and ice cream! This time I’ll share a salad recipe. Now, it does involve using a pot on a stove but it won’t be too painstaking, I promise!
Regular couscous is not gluten free; it is made from crushed durum wheat, but I recently discovered Lundberg’s gluten free brown rice couscous. If you can’t find this couscous in your grocery store and wanted to keep it GF, you could use quinoa instead!Serves 8
1 cup gluten free couscous (could use quinoa or regular couscous)
2 cups organic vegetable broth
1/4 cup toasted sliced almonds
2 green onions, chopped
1/2 cup cucumber, diced (about 60g)
1/4 cup red pepper, diced (about 30g)
zest and juice of 1 lemon
1/4 cup parsley, chopped
1 tsp cumin
1 Tbsp extra virgin olive oil
5-6 dates, roughly chopped (or 2 Tbsp of raisins)
50g goat’s milk feta, crumbled (or regular feta, or you can omit to keep it vegan)
Salt & pepper to taste
In a medium saucepan, bring the vegetable broth to a boil. Add the couscous, reduce the heat to low, and simmer for 12-15 minutes until all the liquid is absorbed or according to package directions. While the couscous is cooking, toast the almonds in a dry frying pan over medium heat until golden around the edges. Keep an eye on them, tossing frequently because they can burn quick (as you can see from my photo!) Remove from heat and set aside.
In a large bowl mix together cucumber, red pepper, green onion, lemon juice and zest, salt, pepper, olive oil and cumin. Add couscous and stir gently. Add chopped parsley, dates, feta, toasted almonds and stir to combine.
This couscous salad was love at first bite! It’s light and refreshing with a bit of sweet, salty and crunchy – it’s to die for!
Nutritional Info for one serving
149 Calories, 23g Carbs, 6g Fat, 4g Protein, 280mg Sodium, 3g Sugar