Now I am not going to say that at my age I am still blaming my mother for the fact that I don't eat a lot of salad, but I do think that eating her idea of a salad is why salad really isn't my favourite type of food. I will eat it, and I do make a better salad than she ever did, but still, give me a menu and ask me to choose between hot vegies and salad and it will be hot vegies every time (not that she cooked those well either, but still).
Growing up, if we were having salad for dinner, what that meant was that you got some iceberg lettuce (never any other variety) and bunged the leaves down on a plate just like that, then a couple of slices of tomato and maybe some cucumber, a couple of pieces of beetroot and then a slice of processed cheese slices (never real cheese) and voila, you have a salad.
Lately I have been thinking about trying out some new salad ideas, maybe some salads that incorporated warm meat or something like that, but so far I haven't had anything jump out and say try me!
This week I decided that rather than just thinking about it, I needed to just try something new. I knew that when we ate it, we would be having it with Moroccan spiced lamb, so a couscous salad seemed to be the logical step, so this is the recipe that we tried this week. I have to say, we liked it a lot!
|I know which one I think looks more appetising!|
- 200g couscous
- 200ml chicken stock
- 1/4 cup (60ml) olive oil
- 1 Lebanese cucumber, seeds removed, diced
- 1/2 red onion, finely sliced
- 1 yellow capsicum, seeds removed, diced (known as peppers in some places)
- 2 vine-ripened tomatoes, seeds removed, diced
- 2 tbs chopped flat-leaf parsley
- 2 tbs lemon juice
- 1 tbs hummus (optional)
- Place the couscous in a large bowl. Place the stock and 1 tablespoon olive oil in a saucepan, bring to just boiling point, then pour over the couscous. Cover and set aside for 10 minutes.
- Fluff couscous with a fork and season with salt and pepper. When couscous is completely cold, stir in the cucumber, onion, capsicum, tomato and parsley.
- In a separate small bowl, combine the remaining olive oil, the lemon juice and hummus, add to the couscous and stir until well combined
*Recipe and image from Taste.com.au
Like I mentioned before, I do want to find some new salad ideas but I am finding all my usual sources for recipes a bit overwhelming in terms of the number of recipes to look at, so I am putting the call out to all my fellow Weekend Cookers. Do you have a salad that your family loves to eat, whether it be an accompaniment or one of those salads that is a full meal in itself? In theory, I am trying to be good again, so healthy would be good too.
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.