This is a beautiful BBQ side, as well as a moreish work lunch. Low in fat and salt and so much tastier than pre-made couscous mixes, which are packed with salt and have little nutritional value. You can pick up plain couscous for dirt cheap from any supermarket, and it takes only a few minutes to pack it full of delicious flavours. Inspiration for this recipe came from The Spruce (https://www.thespruce.com/vegan-couscous-salad-with-chickpeas-recipe-3378316) but I didn’t want to add extra refined fat through the olive oil, nor the brown colouring from the balsamic vinegar.

Ingredients (serves 2):

1 cup dried couscous

2 cups boiling water

1 celery stick, chopped

1/2 cucumber, chopped

2tbsp dijon mustard

2 tbsp lemon juice

1 handful parsley

1 handful broad/runner/edamame beans/peas

Optional raisins and basil leaves

Method: 

Place the dried couscous in a bowl, and add the water with a teaspoon of salt. Wait until it fluffs up, around five to ten minutes. Add more water if dry.

In the meantime, mix the lemon juice, dijon mustard, and finely chopped parsley. Season to taste.

When the couscous is fluffy and soft, add the chopped vegetables and dressing, and serve. Goes well as both a main or a side and substituted with any veggies in the fridge/freezer.