Spring Has Sprung

With all of the lovely weather we have been having here in SE of England I thought it was time to make one of my favourite salads once again. It’s a fantastic Mediterranean Couscous Salad which is a healthy yet filling salad from the Good Food 101 meals for two recipe book coming in at 608 Kcals per serving .

It’s real easy and quick to make up, just soak your couscous, or bulgur wheat which is what I use as it is less bloating than couscous, in vegetable stock. This gives the couscous or bulgur wheat a nice flavour. Another thing I like about bulgur wheat is that it is less processed than couscous and is made from cracked wheat.

While the couscous or bulgur wheat is soaking up the vegetable stock, chop up an avocado along with  sun-dried or sun-blushed tomatoes and grab a large handful of black olives or pimento ones work fine too and a handful of nuts like pine nuts, almonds or cashews. Mix them in a bowl with some rocket. Make up the dressing of lemon juice and olive oil, 2 parts oil to one part lemon juice, with a pinch of salt and pepper. Pour a third of the dressing into the couscous or bulgur wheat  and the remaining dressing in with the rest of the salad ingredients. Mix well and combine the couscous or bulgur wheat with the rest of the salad.

Mediterranean Bulgurwheat Salad with olives, avocado and sundried tomatoes.

Top Tip; if you are making the salad to eat later dress the avocado in lemon or lime juice, this helps to stop discolouration.

Here’s a picture I took of my salad using natural light from the window and some reflectors to bounce in some extra light.