Golden couscous salad

It has been a while between couscous recipes. There is no particular reason for this, other than the usual one of my favoured foods going through cycles. I may be re-entering a couscous phase since reminding myself of how easy it is to make.

Today's salad is golden in lots of ways. There is orange in three formats (zest, juice, segments) plus grated carrot, chopped butternut squash and turmeric. Coriander, ginger and a dash of soy sauce round out the flavour mix, whilst chickpeas and spinach leaves round out the meal. It all comes together very easily and the result is hearty enough to stand alone as a meal, whilst also being well suited to picnic-style eating or a barbecue side dish.

Golden couscous salad

A bright and summery meal regardless of the outside temperature

Serves 6 as a main or 8-12 as a side

Vegan and low in fat

Author: Bite-sized thoughts

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Ingredients

1-1/2 cups dry couscous

1-1/2 cups boiling water

2 tsp soy sauce

1 tbsp dried ground turmeric

1 tsp dried ground coriander

1 tsp dried ground ginger

Few cracks of black pepper

Zest of 1 orange

1/2 orange, juiced

1/2 orange, peeled and cut into segments

2 large carrots, grated

1-1/2 cups chickpeas

1 cup cooked butternut squash pieces

2 cups washed spinach leaves

Method

Combine the couscous and boiling water in a large mixing bowl or saucepan and allow to stand, covered, for 5 or so minutes. 

Whisk the couscous with a fork and stir through the soy sauce, turmeric, coriander, ginger, pepper, orange zest and orange juice. Add the orange segments, grated carrot, chickpeas, butternut squash and spinach leaves and stir to combine.

Serve warm or cold.

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