Here we go again – salads without exact measurements, but a general idea. Recipes are really just ideas on a sheet of paper, what is important is taking them and making them your own – use ingredients that you love!
equal portions of cooked quinoa and couscous
quartered and thinly sliced cucumber
chopped black olive
diced red onion
fresh basil, mint and dill
salt and pepper
juice of 1 lemon
1 tbsp balsamic vinegar
6 tbsp good quality olive oil
1 generous tsp dijon mustard
1 garlic clove
salt and pepper to taste
Toss all salad ingredients together first and allow to sit for a few minutes while you mix up the dressing. Whisk all dressing ingredients together, and toss with salad … TASTE for salt and pepper, and only add as needed – remember the olives and the feta cheese are salty all by themselves!
1 1/3 cup dry couscous
2 cups water
3 tbsp chopped fresh dill
3 tbsp chopped fresh flat leaf parsley
1 tbsp finely chopped fresh mint
1/2 English cucumber, quartered and finely sliced
1 1/2 med size tomatoes, diced
juice of 1 lemon
1/4 cup really good olive oil (I prefer unfiltered)
fresh ground black pepper
Cook couscous according to directions, i.e, bring water, 1 tsp salt and 1 tbsp olive oil to a boil (If you want to add an extra hit of flavour use a tsp of chicken stock extract). Once boiled, stir in couscous and remove from heat. After 5 minutes stir and fluff with a fork. Allow to cool.
This recipe is based on rushing home from work and wanting a tasty, but delicious quick salad – if you have the time, and inclination – go with cracked wheat and cook according to those directions.
When couscous has cooled, add to bowl along with chopped cucumbers and tomatoes, fresh herbs. Season with juice of lemon, oil and season with salt and pepper, to taste. Toss well and allow to sit – serve at room temperature.