Beautiful and fresh for lunch and dinner, this is perfect for packed lunch too and after a workout
-200ml hot water
-2 spring onions, finely sliced
-1 red or yellow pepper, finely sliced
-3/4 mushrooms, finely chopped
-1 tin of cannellini beans (optional)
-1 courgette, finely sliced
-Fresh chillies, sliced
-Olive Oil, 3tbs
-Juice of 1 lemon
-Chopped fresh mint, handful
Tip couscous into a large bowl, pour over the hot water. Cover with a tea towel, then leave for 10 mins, until fluffy and all the water has been absorbed.
Meanwhile, put all the peppers, mushrooms, courgettes and spring onion in a pan with a little olive oil and simmer the vegetables until soft.
Rinse the cannellini beans and add them with the vegetables to the couscous, add a a few slices of chillies (depending how spicy you like it), dress with olive oil, salt and lemon juice and mix, then sprinkle over some fresh mint to serve.
Did you know that amongst all its incredible benefits couscous is not only my ultimate favourite food 💗but also a source of Selenium 🙌🏻which is a powerful anti-oxidant!!! It is an excellent side dish, great for salads, with fish and meat or simply with vegetables. It’s extremely versatile and you can add all your favourite ingredients!! Couscous reminds me of my Mediterranean sea, the nutty flavour brings me back to my childhood when my Mum used to cook our traditional “Fregola Sarda alle Vongole”, Giant Couscous with Clams…FAVOLOSA!!!! I make sure will be sharing with you my family’s recipe 🙂
Serving suggestions : place the couscous on a plate, slice 1 beef tomato, place it on the plate with some green olives, lettuce and one sliced avocado. Drizzle some olive oil and lemon juice…Pronto!!!
I am lucky as both of my kids love Broccoli, I am always trying new recipes and whenever I make a new dish they are the first to taste it!!! I like to give the kids different healthy options, with Broccoli you can never go wrong.
This is a simple Broccoli Salad with lots of goodness and flavour!!!
Serves 4 people
one broccoli Florette,
one white onion
handful of fennel seeds
1 tin of chick peas
handful of prunes, diced
2 tbs of olive oil
juice and zest of one lemon
Preheat the oven to 190 degrees. Slice the onion in thick slices and place it into a baking tray with a little olive oil and the fennel seeds scattered on the onions. Put in the oven and cook for 25 minute. Cut the broccoli into small florets and if you don’t want to use the stem, it’s great to add it into soups. Blanch the florets in boiling water (I would add a pinch of course salt). It’ll only take 4/5 minutes as they need to be quite crunchy. Drain the florets and place then on a large dish. The onions should be nearly ready by now, if you feel they are drying out add a splash of water on the dish, not on the onions! Drain the chick peas and scatter them on the florets. Place the onions on the dish, you might find some slices a bit more “caramelised” than others, they give great colour to the dish! Sprinkle the prunes, the lemon zest, the lemon juice and the olive oil……Pronto!!!
Enjoy this fresh new salad with cows-cous, grilled fish and even as a side for a BBQ xx