Vegetable Couscous Salad

2 recipes posted in under a week? If you are guessing that I must have something really important to do, and that this is the perfect form of procrastination – then indeed you are right. This is pretty mild procrastination compared to the lengths of my desperation yesterday. I actually entered myself into this month long novel-writing challenge and while I should have been analysing identity theory, I was in my own fantasy world writing pages and pages about an impending apocalypse. I have serious issues when it comes to work motivation.

This recipe is SO easy but I know when it comes to new lunch ideas for kiddos that it is always useful to find a new meal. Ivy is admittedly a fantastic eater but she seems to usually reserve all her open-mindedness for dinner. While I am cooking dinner she is usually so desperate for food that I can get her to literally eat anything. I’m not even kidding. This kid snacks on raw pepper and spinach like its chocolate spread on ice cream. What kind of toddler does that? But when it comes to lunch, she is usually strictly a scrambled-eggs-and-toast kinda gal. A few days ago we had almost nothing in the kitchen and due to my inability to cope with a minor cold, I was still in pyjamas and didn’t fancy venturing out the house, so I came up with this. And it was surprisingly incredibly tasty, made even more enjoyable by watching Ivy shovel down huge chunks of raw tomato and cucumber. You could add anything to this salad, I would have added some chopped parsley or coriander if it weren’t for the still-in-pyjamas issue, and I was going to add  black olives but Ivy was getting so stressed out watching me try to open the jar for 15 minutes that I decided it was best for all of us if I just gave up.

Anyway, this is a yum recipe and would make a good side dish to a dinner of falafel, pitta and tzatziki.

Vegetable Couscous Salad (serves 2)

150g couscous

300ml vegetable stock

1/4 large cucumber, cut into chunks

1-2 salad tomatoes, de-seeded and cut into chunks

1 teaspoon cumin

A dash of lemon juice

1 tablespoon olive oil

Pour the stock on the couscous, cover and leave to stand for 5 minutes or until soft. Combine the rest of the ingredients and serve.

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Evidence (the serious look on her face means she is enjoying it):

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Right, back to the apocalypse.

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