Warm couscous salad
I’m a big fan of couscous. It’s so easy to prepare and you can turn this simple pantry staple into a filling and delicious meal. On those days when our fridge is a quite empty I turn to couscous and whip up a warm salad. You can easily use whatever veges you have in your fridge. Grill them, bake them, or add a few in raw, and combine them with the cooked couscous. Add a little lemon juice, drizzle of balsamic vinegar and olive oil, toasted pine nuts and goat’s cheese or feta, and it becomes a healthy and very satisfying lunch, or an easy evening meal. The recipe for the one I prepared for lunch today is below.
On a personal note, I have been really quiet over here I know. And I do apologise. Life is a little crazy at the moment with getting Sourced Cities up and going, completing a year long book project (due to finish end of October), and because we are also moving back to Australia later this year. So the little amount of things we have gathered here are about to be shipped back to Australia and life will be shaken up yet again. I will miss Montréal greatly but we new it wasn’t forever. It’s an adventure that has brought some incredible experiences and opportunities and where I have met some great people. I’m excited to be heading back to Australia. I’ll finally have all my things again that have been kept in storage (meaning more props to create the ‘Morning, noon + night’ series), we will get to see our little Dexter and our family and friends again, and we will have a car (yay!). My feet will need a good pedicure and my back a good massage when I return from all the walking and lugging things to and fro on a shoulder!
Soon I’ll be allowed to reveal more about the book as we near our deadline. And Reid and I are planning a few trips while we are on this side of the world that I will surely share with you. In the meantime, enjoy the couscous salad and have a great weekend!