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Couscous salad with vegetables, nuts and Jalfrezi

When it comes to lunch, a lot of people are quick to reach for the familiar sandwich, which is a shame, since it's important to eat a balanced diet. We all have to cope with various pressures in life, which often makes it difficult to treat ourselves to a nutritious and delicious meal. But we have a solution for that! Prepare a couple of servings of couscous at the start of the week and keep them in the fridge until you need them. Then all you have to do on the day is prepare your favourite veggies and season to taste. Stir in some nuts and fresh parsley at lunchtime and you've got a tasty and nutritious lunch that took no time to prepare! Make it even more delicious with some our Jalfrezi on top!

 

Ingredients:

You will need

  • 150 g couscous + 200 ml water
  • 1 eggplant
  • 2 tbsp raisins
  • 1 handful fresh parsley
  • 2 tomatoes
  • 1 small handful of mixed nuts
  • 1 pack Jalfrezi

Recipe:

How it's made!

Bring 200 ml water to the boil. Remove from the heat and add the couscous. Mix it up and set aside.

Wash the aubergine and the tomatoes and slice into small cubes. Chop the parsley finely and the nuts roughly. Heat the glug of oil in a pan and sautee the aubergine and tomato cubes for about 5 minutes.

In a large bowl, mix together the couscous, cooked veggies, parsley and nuts. Season to taste with pepper and salt.

Divide the couscous salad into two deep plates or bowls and top them off with a tablespoon of Jalfrezi each.