A couscous you might not expect


Muesli, soya milk

I find that ice cold soya milk is a nice way to start a really hot day, and muesli is great for energy.


Salad, bread/mini chilli crackers, pineapple, fruit bar

I’d bought something labelled as a ‘living lettuce’ and thought that it would make a good salad for a packed lunch. I knew that making a salad before 8am was probably unrealistic though, so prepared it the night before, feeling very smug that I’d literally just have to grab the box from the fridge and go. I’d added some roasted peppers (from a jar), plus handfuls of dried berries and mixed seeds. I think the heat may have been a little too much for it though, as I opened the box to find a rather weary looking bunch of slightly wilted leaves. I’d also brought a wholemeal roll to have on the side, but this turned out to be a little dry (hence the purchase of the chilli crackers as an alternative option). Homemade salads are definitely a good lunch option, but I’d suggest storing them in the fridge during the morning and maybe staying away from the lovely (but rather sensitive) living lettuces!


Coconut and ginger couscous, asparagus, hummus, tortilla chips


Couscous is a fabulous vegan staple that can usually be combined with roasted/chargrilled veg for very good results.  It’s always nice to branch out though, and this recipe focuses on fruit instead, which makes it really light and refreshing. My mum made this for me tonight, so it was especially delicious and included a few extra ingredients.

Ingredients for coconut and ginger couscous (serves 4):

– 225g couscous

– 200ml coconut milk

– Around 1 tsp fresh root ginger, finely grated

– 2 nectarines or peaches

– Around 100g sultanas

– 20g desiccated coconut


1. Put the couscous in a large heatproof bowl or dish.

2. Pour the coconut milk into a pan and gradually bring to the boil, stirring frequently. Stir in the grated ginger.

3. When the coconut milk is bubbling in the centre of the pan as well as at the edges, remove from the heat, pour over the couscous, stir until just mixed and cover. Leave for about 10 mins or until most of the coconut milk has been absorbed. Meanwhile, dice the nectarines.

4. When the couscous is ready, fluff up with a fork and mix in the nectarines, sultanas and desiccated coconut.


Strawberries, watermelon, dark chocolate


Summer fruits and dark chocolate seem to be a natural combination and also make a very good instant dessert.



Just some that I had left over from yesterday. I always find they’re great for energy, especially combined with a nice drink like a still lemonade.


3 thoughts on “A couscous you might not expect

  1. Pingback: Creamy Couscous Salad with Crab and Dill «Dizzy Busy and Hungry!

  2. Pingback: The World’s Top 10 Best Foods Made With Couscous | The Worlds top 10 of Anything and Everything!!!

  3. Pingback: Summer Side: Pearled Couscous Salad | The Hand That Rocks The Ladle

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