Healthy Summer Couscous

There’s nothing worse than simultaneously being sick and on your period – everything hurts and you just have so much angst. Luckily I got all that energy out by cooking rather than decapitating someone. Making food is such a therapeutic thing for me. Anywaysss, I was craving carbs but still wanted something light so I decided to make a couscous salad. Basically the easiest thing ever.

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For 1 person:

  • 1/2 cup of couscous
  • pine nuts
  • cherry tomatoes
  • 1/2 of an avocado
  • crumbled feta
  • mixed herbs

For the lemon vinaigrette:

  • lemon juice
  • virgin olive oil
  • mustard
  • pepper
  1. Cook the couscous – stir in half a cup of boiling water into a pot with the couscous, cover and let sit for 10 minutes. After 10 minutes, fluff the couscous with a fork.
  2. Whisk the lemon vinaigrette ingredients until it gives a creamy consistency and then mix in with warm couscous.
  3. Toast the pine nuts in a dry pan until they’re a golden brown
  4. Slice the cherry tomatoes into quarters and dice the avocados
  5. Mix everything together yayyy! (or make some food art – it probably took me the same amount of time to arrange it nicely as it did to actually make the food)

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There are endless possibilities with what you can add – walnuts, raisins, cucumbers, spinach, mozzarella, chicken, salmon – basically anything in your fridge. I’m probably going to be cooking this a lot next year in uni because it’s so simple, healthy plus it fills you up (rather this than biscuits and cake am I right). In fact, despite the title of this post, I’m probably going to eat this all year round.

On a side note – I once had to eat couscous for lunch and dinner for 5 days straight for this project called Live Below the Line where we had to live on £1 a day for food and drinks.

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The experience itself was amazing and we raised lots of awareness and money, but needless to say after those 5 days looking at couscous made me feel so sick. Luckily my repulsion was short lived and I’m back to loving it.

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