Lunch: Wholemeal couscous salad with miso-ginger dressing
Dinner: Squash, mushroom and spinach risotto with pine nuts
Having eaten far too much cream, cake, eggs and more cream this weekend, and spurred on by both a suggestion from Alison and the ridiculously gorgeous weather (read: inescapable humidity) we've been having here in Toronto, I decided to try going vegan for a week this week.
In theory, it shouldn't be too hard, although I have been falling back more and more on cheese as a filler for recipes lately, and eggs are becoming a bit of an Achilles heel! As a Brit though, the worst thing is not having real milk in tea. It's just not cricket.
I recently found out that you can buy wholemeal couscous! Along with the dressing, it helped make this salad both light and filling; a great lunch for a hot day.
You'll need
(feeds 2)
1 cup wholemeal couscous
2 mini cucumbers / 1 normal cucumber, sliced and then chopped
1 medium carrot, grated
1 large handful cherry tomatoes, cut in half
1 handful almonds, roughly chopped
1 small handful fresh coriander, chopped
Dressing2 mini cucumbers / 1 normal cucumber, sliced and then chopped
1 medium carrot, grated
1 large handful cherry tomatoes, cut in half
1 handful almonds, roughly chopped
1 small handful fresh coriander, chopped
1 heaped tbsp light miso
1 chunk ginger (you choose how much!), grated
1 tbsp lemon juice
1 tsp soy
1 tsp rice vinegar
Method:1 chunk ginger (you choose how much!), grated
1 tbsp lemon juice
1 tsp soy
1 tsp rice vinegar
Put the couscous in a bowl with 1 1/4 cups of boiling water, and cover with a tea towel
Leave for 5 minutes until cooked
When all the water is gone, fluff with a fork and toss in the rest of the ingredients
Mix together or blend the dressing ingredients with 1 tbsp of water or as much as is necessary to get the dressing to your desired consistency
Toss the dressing with the salad and enjoy!
The dressing is basically a quicker and simpler version of that awesome sushi salad dressing that everyone loves.Leave for 5 minutes until cooked
When all the water is gone, fluff with a fork and toss in the rest of the ingredients
Mix together or blend the dressing ingredients with 1 tbsp of water or as much as is necessary to get the dressing to your desired consistency
Toss the dressing with the salad and enjoy!
As well as being versatile and delicious, couscous is one of the healthiest grains you can eat - and this is even more true if you choose the wholemeal variety. It has more protein than pasta, hardly any fat and a whole load of vitamins. I can't get enough excuses to eat it!
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