Giant wholemeal couscous salad with a tahini-maple dressing

I look back at my last post with a certain amount of wry acceptance. Alas, my hopes of long weekend bike riding and picnicking were not to be. Poor Mini Bite came down with a stomach bug early on Sunday morning and was unwell for the next 3 days. Poor Mr Bite had the same thing on Friday through to Saturday, and I am desperately hoping it ends there. (I had 24 hours of nausea but nothing more dramatic - at least to date!)

On to happier topics. This meal is, to me, the epitome of comfort food. 'Salad' usually conjures up images of crunchy greens but this dish is hearty and soothing. It pairs giant wholemeal couscous with sweet potato and peas, plus seasonings of paprika, turmeric and cinnamon and a simple tahini-maple dressing. You can enjoy it hot or cold, and as a side or main dish.


You don't have to use wholemeal couscous for this but it adds a slight nuttiness if you can find it. I do recommend giant couscous here rather than the regular sort, as it is chewier, heartier and altogether more comforting.

You could easily add legumes or tofu to this if you want a higher protein meal.

Giant wholemeal couscous salad with a tahini-maple dressing

Simple, nutritious comfort food

Vegan

Serves 2 as a main or 4 as a side

Ingredients

1 cup uncooked giant wholemeal couscous

1 small sweet potato, cooked and diced

1/2 cup green peas, cooked

2 tsp dried ground paprika

1 tsp dried ground turmeric

1 tsp dried ground cinnamon

1 tbsp tahini

1 tbsp maple syrup

Method

Bring a saucepan of water to boiling point, then add the giant couscous and reduce to simmering point. Cook, covered, for approximately 7 minutes.

When the couscous is cooked, drain, and combine with the cooked sweet potato, peas and spices (paprika, turmeric, cinnamon). Drizzle the tahini and maple syrup over the top and stir through.

Serve warm or cold, alone or with a green side salad and/or some legumes or tofu. 

How has your week been?!

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