Couscous Salad Recipe – A salad for those who don’t like salad

I know it’s only February now, but I’m trying this thing where I pretend it’s spring to see if it will help in getting some warmer weather happening. So far it’s not going great but I will persist!

So since it’s spring now,  I thought I would post one of my favourite salad recipes! I’m not a lover of salads, though I wish I was! This is a salad that I actually eat all the time and look forward to. It is also packed with colourful, nutritions plant foods! So here it is…

Ingredients:

1 cup whole wheat couscous

1 cup vegetable broth (I use 1 stock cube)

1 cucumber, deseeded and cut into small bits

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

2 large cloves of garlic, finely minced

1 lemon (juiced)

1 can chick peas

1 ripe avocado

2 cups chopped lettuce of your choice

1/2-1 tablespoon olive oil (optional, if you have a creamy enough avocado I find you don’t really need the oil. Also whole wheat couscous tends to be more dry I find and requires the oil more over normal couscous)

salt and pepper to taste

1-2 large sweet potatoes, peeled, cubed and baked

Hummus and sweet chilli sauce to top

Instructions:

1. Peel and cube sweet potato, bake in the oven at 200 for about 30 minutes, until soft. Let cool.

2. Cook the couscous according to the package instructions, I use the broth instead of water. Set aside to cool.

3. Chop the onions, garlic, cucumber, lettuce and tomatoes. Add them all into a big bowl with the rinsed chickpeas and squeeze the lemon in, saving a sliver to squeeze on just before serving. Add olive your olive oil.

4. Once couscous and sweet potatoes have cooled, add them to the bowl and give it a good mix. Add in avocado cubes and mix.

5. Add salt and pepper to taste.

I serve this salad in a large bowl with a big blob of hummus and a drizzle of sweet chilli sauce on top!

Truly, a salad for people who don’t like salad!