I really love working out of coffee shops because I am always so much more productive. I love the hum of some noise going on as I work, all of the other people working hard on their laptops, and the delicious drinks that are at my fingertips. I don’t love coffee shop food though, so I normally go to the coffee shop, drink a lot of tea lattes and last as long as possible before I can’t take it anymore and have to go home for something to eat. Earlier this week, I lasted until about 1:30 and then raced home for a nice meal. I didn’t have anything pre-prepared so I thought of couscous right away. Couscous is awesome because it is ready in under 10 minutes: just what I needed! I gathered everything green in my kitchen and ended up with this delicious, light green couscous salad, which I took a couple of minutes to snap some pictures of, because I knew I wanted to share it here.
This salad is light, fresh and perfectly filling as a lunch or a hearty side salad for dinner. I got an unusual amount of satisfaction in collecting all of the green ingredients that I could think of together to fill this salad with different flavours and textures. The creamy avocado, crunchy cucumber and pumpkin seeds, and generous amount of herbs makes this salad interesting and nice to look at, at the same time. I’ve been loving using my fresh herbs (that I can happily report are still alive!) so I’ve been looking for any opportunity I can think of to use them to brighten up my meals. It’s so simply flavoured with lemon juice, olive oil, salt, pepper and a hint of green chilli, it can go with so many different meals and would be perfect for a potluck, BBQ or a summer picnic.
In a small pot, bring water to a boil. Pour in couscous, cover the pot and remove from heat.
Let it stand for 5 minutes, then uncover and fluff couscous with a fork.
Transfer to a medium bowl to cool down a bit.
Add salt, pepper, lemon juice, olive oil and chile.
Once the couscous has cooled down a bit (you don't want the herbs to completely wilt), stir in basil, chives, avocado, cucumber and pumpkin seeds.
Taste and adjust seasoning.