Well that was a scrummy lunch. Last night I made a spiced couscous dish which was ok but seemed to be missing something. Anyway I made too much so the left overs went in the fridge and this morning I threw in some chopped dates, spinach, walnuts and sunflower seeds that really sorted it out and now I’d happily make it all over again.
The original hot dish was finely sliced red onion, slice mushroom, chopped chilli, sliced red pepper, cumin powder, smoked paprika, turmeric and peas with the slice veg all sautéed in a little oil until soft at which point the spices were added, stirred in, then the couscous and enough veg stock to just about cover it all. When the couscous had almost absorbed all the stock the peas and a little extra stock were added and the pan covered to cook them, once the peas had cooked the lid was removed just to cook off any remaining liquid. Season with salt and pepper if required. This makes a great side dish and personally I think would taste fab with grilled halloumi
As mentioned above to turn the left overs in to a tasty salad add sunflower seeds, chopped dates and walnuts. I also added a splash of olive oil.
#flexitarian #vegansalad #instaveggiefood #veggielunch #couscoussalad