Couscous likes things like dried fruit and almonds and “sweet spices,” turmeric, and ginger. It also loves mint, onion, garlic, allium flavors and broths and essences. It’s extremely versatile. This salad is a fantastic quick side dish or base of a main dish for a spring or summer lunch. As we move into onion and garlic and pepper seasons—you can add whatever you like to your leftover couscous salad.
Leftover Couscous (Or Millet) Salad
Server 4-6
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This plant-based and gluten-free salad is packed with protein and fiber from black beans, and quiona. It also has just five ingredients!
Prep: 5 minutes (if quinoa is ready) | Total: 5 minutes + quinoa
3 cups cooked quinoa cooled
1 15oz can black beans, rinsed and drained
1/2 cup fresh cilantro finely chopped
Juice + zest of 1 lime
2 teaspoons chili sea salt like this one
Add all ingredients to a large bowl and toss to combine. Serve immediately or refrigerate for later.
Enjoy!
Prep Time 12 minutes | Total Time 15 minutes
Servings: 2 = 1 + leftovers
## Ingredients
1 c chickpeas
2 c fresh mix greens
1/4 c chopped mint
1/2 chopped bell pepper
1/4 c chopped red onion
Handful crushed walnuts
Feta or parmesan cheese
## Method
Mix
Eat
I added raisins and sunflower seeds too. Delish 🤩
Farmer’s Cheese
Fresh farmer’s cheese is infinitely versatile. Eat it as you would cottage cheese, or layer it in lasagna, or drizzle it with honey and chili oil or whatever you like to top cheese with. It can be made out of any quantity of milk. Just aim for about 2 tablespoons vinegar to each litre of milk. (It does not need to be organic or low-pasteurized.)
Ingredients
2 litres 3.25 per cent (homogenized) milk
1/4 cup white vinegar
salt, to taste (optional)
Method
Tuna and canned beans are pantry staples, and capers and Kalamata olives both last a LONG time in the refrigerator. This is fast food personified!
Serves 2
A traditional pâté is a savory spread derived from the French word paste. Typically it is made from organ meats such as pork liver or chicken liver, but in this case mushrooms make an excellent substitution! This version is made with firm raw mushrooms and is loaded with savory flavor, texture and fresh herb and lemon taste.
An alternate version of this easy mushroom pâté is to season with thyme, and frying the mushrooms, before blending up fast in a food processor.
Delicious marinated bean recipe with vibrant herbs and zesty shallots.
1 small shallot, finely chopped
2-4 tbsp white wine vinegar
1 cup cooked dried beans or canned white beans* or any mix of beans or chickpeas you prefer
2-4 tbsp olive oil
1/2 cup finely chopped herbs**
1 pinch fine sea salt
1 pinch black pepper
1/4 tsp crushed pepper flakes
