Most of my lunches lately consist of quinoa as a base. But sometimes I vary it and go for couscous, or Israeli (pearl) couscous which is larger than regular. Toasting it is an extra step but I like the taste it adds to a dish and it doesn’t take much longer to do.
As for the other ingredients, I tossed through some roasted cauliflower and almonds, wilted chard and a big scoop of sun-dried tomato pesto. If you have time you can make your own sun-dried tomato pesto, but for a quick and easy meal I buy one from a delicatessen and use the remainder for other meals throughout the week. A big chunk of Persian feta would go nicely as well.
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Toasted couscous salad with cauliflower & sun-dried tomato pesto
3 tsp olive oil, divided
2 cups cauliflower, cut into florets
Sea salt and cracked black pepper
1 cup Israeli (pearl) couscous
1 large leaf chard, trimmed and shredded
2 tbsp store-bought sun-dried tomato pesto
1 tbsp finely grated lemon rind
1 tbsp lemon juice
2 tbsp almonds, chopped, roasted
Preheat oven to 205˚C (400˚F).
Line a baking tray with baking paper.
Spread cauliflower over baking sheet, drizzle with 1 tsp olive oil.
Season with salt and pepper. Toss to coat.
Roast for 10-15 minutes, or until slightly charred.
Add 1 tsp olive oil to a pot and heat over medium heat.
Add the couscous and toast shaking the pot, until golden.
Add 1 1/4 cups water, a pinch of salt, cover with a lid and bring to a boil.
Reduce to a simmer and cook for 10 minutes or until water has been absorbed.
Transfer to a colander and run under water, shaking to break up any clumped together couscous.
Heat 1 tsp olive oil in a small frying pan over medium heat.
Add the chard and cook for 3-5 minutes, or until wilted.
In a large bowl, add the roasted cauliflower, couscous, chard, sun-dried tomato pesto,
lemon rind, lemon juice and almonds. Toss together to combine. Season if needed.