Fit for a king, queen or princess. And everyone!
This salad used the last of the giant couscous.
1 cup uncooked giant couscous(or regular)
8 cherry tomatoes, chopped
6″ chunk of cucumber, diced
1 red pepper, deseeded and diced
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
1 tbsp raisin
1 tbsp dried cranberries
Salt and pepper
Place the giant couscous in a pan of boiling water, and boil for approx 10 minutes. Drain and cool.
Place the cooked couscous in a large mixing bowl, and add in the rest of the ingredients. Stir very well to mix thoroughly. Add a grinding of salt and fresh black pepper, to taste, and mix in.
Preparation of jewels.
I portioned this into three tubs for lunches. I had a dollop of hummus on top, and it was good. The juices of the salad made the raisins plump. Salad dressing would have interfered with the fresh flavours of the vegetables. It kept my belly satisfied for approx 6 hours. Fab!
I’m loving the Sabra brand of hummus. The link doesn’t show the green tub I buy in the supermarket. But it’s really good. It’s very smooth, and special with toasted pine nuts on top, and chickpeas and olive oil on the bottom. Just a little luxury. Wish I could find some other varieties as I think they would be good too.
As usual – use what you will in the salad, use what’s in the fridge. Be creative and open-minded. Don’t know why I don’t add seeds and dried fruit to salads more often – it livens them up, makes them exciting, more appealing than snacking on junk, and satisfying to reduce snacking on junk. Win-Win all round!