One of the things I have been heavy on this year has been eating better and consistently. Food has been a struggle in the past and so this year I decided I will be intentional about it and make it fun.
This salad is a quick meal and what I love about couscous salads in general is the fact that they can be different each time you make them by switching up the veggies and the dressing.
Ingredients
- 1 cup Couscous
- 1 cup hot water
- Purple Cabbage
- White Onion
- Parsley
- Carrots
- Shredded Lettuce
- Tomatoes
- Cucumber (deseeded)
- Avocado
- Cashew nuts
Dressing
- Soy Sauce
- Lime Juice
- Garlic
- Ginger
- MMTD Spice blend – BBQ
- Brown sugar or Honey
- Start by preparing the couscous. Put equal part couscous and hot water into a container with a lid (1:1 ratio) and cover it. The couscous will absorb the water and leave this for about 5-10 minutes. Once the couscous has absorbed all the water fluff it out with a fork and let it cool as you prep your veggies.
- Chop your veggies into small bite size pieces.
- If using red onions, to save yourself from the sharpness of the onion, after chopping them, soak the onion in a salt bath for about 5 minutes. This is just hot water and salt. Drain the water and add the onion to the mix.
- Roughly shred the lettuce and add it to your veggie mix.
- You can add the cashew nuts as whole or roughly chopped too.
- In a large bowl mix all the veggies and couscous. This is the part you start freaking out because suddenly the salad seems like it’s a lot.
- For the dressing, I prefer to add all the ingredients into a jar because it makes it easier to combine.
- Pour the dressing over the salad and combine everything.
