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