Easy & Delicious Cous Cous Salad

You know you’re adulting when you find yourself saying “no that’s too much sugar” or asking “what’s the nutritional content here”. I never thought I’d be this person more than ten years ago when I used to eat donuts, fizzy drinks and junk food for lunch……e-v-e-r-y-d-a-y-!!!!!! I’m honestly shocked my body didn’t go on strike but just to offer an apology to it, I try my best to give it delicious but nutritious food, hydrate it, exercise and all those adulting tricks we never cared about in our high school years.

What I overly love about this recipe is the FLAVOUR and HEALTH aspect. We have protein from the broccoli and nuts, good fats from the avocado, fibre from the cous cous and vitamins from the cranberries. Just reading that alone, did you not get excited at all the different textures and flavours? So yum, now go on be an adult and inform everyone while dishing up just how nutritious the meal is.

Ingredients

*2 cups cous cous

*2 cups hot water

*2 ripe avocados

*1 head broccoli

*1 head cauliflower

*½ cup Brazilian nuts

*½ cup peanuts

*½ cup cranberries/ chopped dried fruit of your choice

*Coriander for garnishing

Method

1.In a bowl, combine hot water and cous cous together, cover and allow to rest for 20 minutes.

Or

In a non-stick frying pan coat with oil and on medium heat pour your cous cous, season with salt and stir for 5 minutes and then continue with Step 1.

1.Fry your broccoli and cauliflower liberally adding your seasoning of choice until vegetables are tender but still have a bite to them. (do not be afraid to add more seasoning preferably with herbs like basil, thyme, rosemary)

2.Roast your nuts for 5 minutes until golden brown on low heat.

3.Half your avocado and cut into large sized cubes, season with salt and drizzle lemon juice or oil.

4.Take a fork and run it through the cous cous until it separates into grains like rice and add all your ingredients except the cranberries and fresh coriander.

5.Pour into your serving dish and sprinkle cranberries and garnish with coriander.

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