Today I’d like to share one of my favorites with you: a hearty couscous salad.
I know, at first glance you might wonder ‘What is so special about this dish?’. To be honest it isn’t a fancy blow-me-away, or wake-me-up-in-the-middle-of-the-night-for-it, recipe. But it’s a dish that anyone will love. There are great colors and accessible flavors. Fluffy Couscous and stunning veggies dotted with ingredients like raisins, goat cheese, honey and mint. It’s a dish you can enjoy whether it’s a cold winter day or a balmy summer evening. For me this dish is kind of like a comfort blanket. Indulge yourself in it and you’re simply happy and satisfied
Getting hungry yet? Try it out and let me know if you like it too!
PS If you’re looking for a gluten free alternative, don’t worry, you can easily replace the Couscous for Quinoa
- Couscous (400g/14oz/2.2cup)
- 1 Eggplant
- 1 Red Bell Pepper
- 1 Red Onion
- Green beans (200g/7oz/1,3cup)
- Raisins (150g/)
- Soft Goat Cheese (100g/3.5oz)
- Fresh mint leaves (15g)
- 2 Tablespoons Honey
- Olive Oil
- Combine the couscous, raisins and boiling water (500ml/2cups) into a bowl. Give the mixture a quick stir and place a lid on the top. Place it on the side until later.
- Chop the mint leaves and crumble the goat cheese for later.
- Cook the freshly washed and trimmed green beans in a pan with boiling water. Let the beans simmer for about 4 minutes or until they are tender but still crisp. Drain the beans and place it on the side.
- Chop the onion and red bell pepper. Top and tail the eggplant, cut into chunks. Stir fry the onion, bell pepper and eggplant with a little olive oil and two tablespoons of honey until tender (about 5 minutes).
- Combine the couscous and raisins with the vegetables (green beans, onion, pepper, eggplant). Heat for about 3-4 minutes while stirring gently.
- Sprinkle with chopped mint leaves and crumbled goat cheese.
- Optional: Replace the Couscous for Quinoa for a gluten free alternative