I'm not as good at getting my five a day as I should be. I find some salads bland, and cannot abide by overboiled veg. Perhaps I am fussy, but I do worry that I am saving up problems for the future. Hence an interesting and zingy salad is always a source of excitement to me.
I recently visited my local Turkish grocers, where I found some very appetising looking shish kebabs. Perfect for a weeknight when I can't be sure when the slings and arrows of the London Transport system will finally allow me to cross my own threshold. There have been days that the 6 miles from home to work (as the crow flies) has taken an hour and a half – how depressing!
This salad is a great accompaniment to grilled meat, fish or halloumi, this salad is inspired by the food of the Eastern Meditteranean.
Serves 2-3 as a side dish with meat/fish/meat substitute
½ red onion, sliced into fine slices of about 1” (2.5cm) long
2 spring onions, cut into rounds
2 tsp fresh coriander leaves, chopped
4 tbsp dry couscous
3 tbsp hot water
8-10 ripe cherry tomatoes, quartered
⅓ cucumber chopped into ½ cm (or just slightly larger) cubes
⅔ 400g tin chickpeas, drained then rinsed
1 tsp white wine vinegar
1 tbsp extra virgin olive oil
salt & freshly ground black pepper to taste
- In a small container with a lid, combine the couscous and hot water. Leave for 5 minutes, stir thoroughly and leave for another 5 minutes. Fluff up with a fork.
- In a bowl, combine the reconstituted couscous, onion, spring onion, tomato and cucumber. Mix up to allow flavours to infuse into the couscous. Cover and leave until you are ready to serve.
- Mix up your dressing by whisking together the vinegar and oil in a mug. Set aside.
- Now combine the other ingredients. Dress with the dressing.
- Season to taste and serve.