Spring is the time for new beginnings, as they say. It’s a time to try something new, to go on a new adventure and to be courageous. It is the season of discovery and the ideal time to open yourself up to new ideas. And what better way to do all this than to let your taste buds run wild?
Get the season of discovery going by introducing new flavours into your kitchen. Experiment with ingredients you would normally give a pass on your grocery run, combine foods you would never pair on a plate, or add new twists to your usual favourites. Although not everyone will necessarily like your new creation, you might just end up with something spectacular that you love and enjoy.
I tried to come up with my own weird couscous salad creation – one helluva flavour rollercoaster that I thoroughly enjoyed. At first I thought there would be too many flavours for the bowl to handle, but in the end I was quite impressed.
So, if you need a plant-based recipe to spice up your life and to inspire you to be more adventurous, try this couscous salad and have a taste.
Radical spring couscous saladPrint Recipe
- 1 cup couscous
- ½ cup frozen peas
- ½ cup wasabi peanuts
- 1 handful dried cranberries
- ½ small red onion, thinly sliced
- 1 cup mixed lettuce
- 1 cup red cabbage, thinly sliced
- 1/3 cup mint leaves
- juice of 1 large lemon
- ¼ cup olive oil
- Spice of your choice, to flavour the couscous
- Edible flowers
1. Place your couscous in a medium bowl and add your choice of spice. I use Ina Paarman’s Potato Spice for some extra flavour.
2. Pour boiling water into the bowl until the couscous is just covered.
3. Set it aside until the couscous has absorbed all the water and moisture.
4. In a separate bowl, place your peas and immerse them in boiling water.
5. Set aside until the peas are warm and a rich green colour. Then drain the water.
6. Thinly slice your red cabbage and onion.
7. In a medium bowl, place the lettuce to line one side of the bowl.
8. Place the couscous to fill the rest of the bowl.
9. Place the onion, peas, red cabbage, wasabi peanuts, dried cranberries and mint leaves on the couscous.
10. Decorate your couscous bowl with edible flowers, because it is the season to be happy and colourful.
11. For the vinaigrette, place the olive oil, lemon juice, salt and pepper in a small bowl and whisk it until it looks cloudy.
12. Finally, pour the vinaigrette over the salad and enjoy as a meal on its own or serve it as a side salad.