I was invited to a lovely California Almonds evening event in London where I sipped almond cocktails and nibbled almond based canapes – it was quite possibly the most relaxed blogger event I have ever attended. I particularly loved the tongue in cheek Pick ‘n’ Mix stand packed full of almonds all wearing different flavour jackets and nuzzled up to dried fruits.
I filled my jar to the very brim! I particularly liked chilli and wasabi as coatings – being a fiery, savoury sort of a girl – Bonus Boy was very taken with cinnamon coated almonds and I will be trying to recreate these soon!
Of course I wasn’t content to just snack on almonds – I love cooking with nuts and these crunchy, tasty almonds are a perfect addition to a couscous salad!
Couscous and Almond Salad - #SnackHappy
- 125 g couscous
- 200 ml hot vegetable stock made with 2 tsp vegan Marigold bouillon powder and 1tsp chilli oil
- 2 spring onions sliced
- 100 g tenderstem broccoli steamed for 5 minutes
- 100 g sugar snap peas steamed for 5 minutes
- A generous handful of california almonds
- 2 tbsp chilli oil
- Freshly ground black pepper
- 1 tbsp tamari soy sauce
- Pour the stock over the couscous, cover and leave to stand for 5 minutes
- Fluff up the couscous with a fork
- Mix the vegetables and almonds into the couscous
- Combine the chilli oil with the tamari and a generous amount of freshly ground black pepper
- Stir the dressing through the salad and serve
What has surprised me most about my #snackhappy challenge is that a small handful of almonds really did keep me going and that I felt lighter and more energetic than I had done before. This shouldn’t really have been a surprise since I replaced dairy milk with almond milk back in January and have felt much better ever since! It’s very easy to read the nutrition facts and say ‘oh, yes, I know all that’, which I do, but making the change and sticking to it brings those facts off the page and into your life and very nice it is too!
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