To deter away from only sharing recipes which are usually hearty overfilling dishes, I thought I would share a light satisfying Cous Cous recipe with you. It takes only 15-20 minutes, with Cous Cous prepared beforehand.
- A small courgette/zucchini
- Regular Cous Cous
- Feta cubes
- Half of an Avacado
- Fresh coriander leaves
- Half of a yellow bell pepper
- A handful of canned chickpeas
- Olive oil
- Black pepper
Recipe (serves 2):
- Cook two cups of unflavoured Cous Cous, using the guidelines highlighted on it’s packaging. Leave to cool for a few hours; doing this overnight is most helpful. Be careful not to make the Cous Cous too sticky.
- After the alloted time or over night the Cous Cous will have cooled. Now you can chopped a small courgette/zucchini into small cubes, combine with the Cous Cous in a large bowl.
- Cut half of a yellow bell pepper and half of a ripe Avacado into similar sized pieces as the courgette. Tip these into the Cous Cous.
- Finely chop a small handful of fresh coriander, scatter the leaves over the over ingredients.
- With clean hands mix the vegetables and Cous Cous together, following this add 2-3 tablespoons of olive oil. Mix together once again.
- Drain a can of chickpeas. Add half a cup of them to the Cous Cous dish along with half a cup of drained Feta cubes. Mix gently with your hands, adding just a pinch of black pepper and salt to taste.
- Serve chilled.
If you dislike coriander, parsley works well too. The courgette can be spiralised if you wish to do so. Grated carrot can act as a courgette replacement.