Bowl food at its best: delicious, nutritious and perfect for lunch or dinner.
Three super healthy meals to enjoy for lunch or dinner, straight from the bowl!
MEDITERRANEAN COUSCOUS SALAD WITH FRESH HERBS
SERVES 2 (OR 4 AS A SIDE) PREP 15 MINS COOK 15 MINS
1 small white onion, chopped a few sprigs fresh chives into 1cm pieces a few sprigs parsley
200ml red wine vinegar a few sprigs fresh coriander 4 tbsp olive oil 10 fresh mint leaves
200g couscous 10 black olives, pitted 1 vegetable stock cube (Kalamatas are good) 400ml boiling water 1 lemon, zest only 1 capsicum, chopped into 50g sun-dried tomatoes 1cm pieces packed in olive oil, drained, 11/2 tsp ground cumin and cut into strips
1 medium cucumber, peeled, salt and coarsely ground but leave some strips of skin black pepper
(it’s easiest to do this with a potato peeler) ONE Combine onion and vinegar in a small glass bowl. Set aside. TWO Heat half the oil in a large frying pan over medium heat.
Add couscous and cook, stirring occasionally, for 10 mins, or until golden brown and crisp.
THREE Dissolve stock cube in the boiling water, pour over couscous and remove pan from heat. Cover with a tea towel, and tightly with a lid, to seal in steam. Set aside to let couscous absorb liquid. FOUR In another frying pan, heat remaining oil. Sauté capsicum and cumin until capsicum is lightly cooked but not limp, about 5 mins. FIVE Slice cucumber lengthways in half, scoop out and discard seeds, then slice lengthways in half again. Chop into 1cm pieces. Roughly chop together chives, parsley, fresh coriander and mint. Crush olives into bite-sized pieces with your fingers.
SIX Transfer couscous to a large bowl and separate grains with a fork. Make sure there are no clumps. Add all ingredients, including lemon zest and sun-dried tomatoes, season to taste, and mix well.