No, not seedy in that sense! I’m making a lot of salads for lunch at the moment and I usually just throw in whatever I can find in the fridge. I tend to use a carbohydrate base – couscous, pasta, rice or another grain along with some sort of protein such as nuts, cheese, beans or cold meat, whatever salad type vegetables I have and then a dressing of oil and lemon juice, soy sauce or vinegar, depending on the style I fancy that day. The picture below is my salad bowl before I’d tossed it so some of the ingredients are rather hidden. I did take a picture afterwards but I seem to have deleted it by accident and can’t find it any more. No, I’m not very computer literate! At the moment my favourite addition to salads is toasted sunflower seeds and they are going in almost every salad I make. I just can’t get enough of them so it’s lucky they’re healthy.
Ingredients – serves 1
50g couscous (needs 70ml water)
1 tomato, chopped
Handful of rocket leaves (argula)
1 inch piece of cucumber, cubed
Matchbox sized piece of cheese, cubed
Handful of sunflower or mixed seeds (I added a few pumpkin seeds)
Extra virgin olive oil
How to Make Seedy Couscous Salad
1. Cover the couscous with boiling water and leave to stand for 5 minutes. Then remove the lid, separate the grains with a fork and leave to cool.
2. Put the seeds in a dry frying pan and toast until browned. Keep shaking the pan to check that they aren’t burning. Chop all the vegetables.
3. Mix all the ingredients together in a bowl and then serve or take to work as a packed lunch or to the park for a picnic.