So, I’m trying very hard these days to make healthy salads. I’m also trying very hard to avoid a dirty little carb habit that I never thought I had until I started keeping a food diary! Eeek!
Yes I do know that couscous = carbs . But the transition has to be slow and steady!
For the salad: (for 4 people)
1 1/2 cups of cous cous
1 1/2 cups of water
2 tbsp olive oil
2 tsp salt
4 mixed paprika peppers (or any peppers will do!)
4 small zucchinis
1/3 cup of olive halves
1/2 cup feta
1/2 cup toasted almond flakes*
salt
pepper
olive oil
chilli*
mixed lettuce*
*optional
Dressing:
1/2 cup extra virgin olive oil
1/2 cup lemon juice
1 tbsp sesame seeds
1 tsp crushed green chilli
salt
pepper
Easy:
Thinly slice the zucchinis, and cut the paprika’s into slightly chunkier strips ( this is up to you, I do it like this because I get more of the flavour this way! ).
Throw the veggies into a grilling pan, drizzle generously with olive oil, and season with salt and pepper . You can add a bit of green chilli if you like things a bit hot! Place in the oven on 180 for 5 minutes, and then on GRILL for another 7 minutes ( until you notice that they’re charred to your preference).
While the veggies are grilling away, bring the water + salt to the boil.
Once boiling, stir in the couscous and olive oil with a fork. After 5 minutes of resting, gently loosen the couscous with a fork to get it all fluffy and light!
Mix the dressing ingredients together and keep aside.
Once the vegetables are ready, toss them through the couscous. Add the remaining salad ingredients and mix.
Don’t be shy with the dressing! Pour generously and serve the couscous on a bed of greens.
Table Studio 