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Sandwiches are not for everyone! Cous cous salad

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Lunch is a challenging meal for me – I want something relatively filling – but healthy and not boring. Those who know me well are aware of my dislike for the humble sandwich – just ask my mother about the outbursts I had as a young teen on a car trip from Darwin to Adelaide when subjected to too many sandwiches over the three-day trip. To cut a long story short – sandwiches are boring – and we are not friends.

There’s not many things when it comes to food that I don’t like – so I figure I’m allowed to turn my nose up at sandwiches.

Anyway, enough on that.

This salad, however, does not resemble a sandwich, doesn’t taste like one – and is lovely, healthy and low GI. I’m really into low GI things that keep you feeling fuller for longer and are kind to your blood sugar level – a must if you are diabetic. This is pretty simple for a weekend lunch – and stores in the fridge really well if you’d like to pack it in a box and take it to work.

Don’t let those sandwiches fool you with their convenience and low-cost – there are other things out there too. Make your life more interesting and give things like this a go!

Cous Cous Salad

  • 1 cup of chicken stock
  • 1 cup of couscous
  • 2 tsp olive oil
  • 1 red onion, halved and finely diced
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground turmeric
  • 2 large ripe tomatoes, finely diced
  • 1 x 400g can chickpeas, rinsed, drained
  • 1 handful of chopped fresh coriander
  • The juice of half a lemon freshly ground black pepper

Method

Place the stock in a medium saucepan and bring to the boil. Remove the saucepan from the heat and add the cous cous to the hot liquid. Stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed.

Fluff the cous cous with a fork to separate the grains. Heat the oil in a non-stick frying pan over medium heat. Add the onion with a little salt and cook, stirring, until onion softens. Add the garlic, cumin, cinnamon and turmeric and cook for 30 seconds or until fragrant.

Add the tomato and chickpeas and cook until heated through. Remove from heat. Add onion mixture, coriander and lemon juice to the couscous and toss gently to combine. Taste and season with pepper.

Such a light and delicious recipe needs a great song to go along with it and for me, it’s this song by the Wannadies – You and Me. I first fell in love with this song when I was just 16 years old. It’s from the Romeo and Juliet soundtrack – and ever since I brought it as a teenager, I have probably listened to it a million times over. If my finacee agree, I would even like to play this at the end of our wedding ceremony. It’s so uplifting and real.

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