Couscous Salad in the Shade of My Apple Tree

A light summer salad with butternut squash, cranberries and feta/tofu

Course Salad

Cuisine Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 491kcal

125 g couscous
200 ml hot vegetable stock made with 2 tsp vegan Marigold bouillon powder and 1tsp chilli oil
2 spring onions sliced
50 g roasted butternut squash I always roast more than I need for a recipe and freeze the rest for just such an occasion
100 g sugar snap peas
30 g vegan greek cheese or tofu diced
Sprig of thyme finely chopped
Sprig of parsley roughly chopped
2 tbsps dried cranberries or to taste, I didn't measure them out, I just threw in what I fancied!
Omega seed mix the one I used included pumpkin, sesame, sunflower linseed and golden linseed
2 tbsp chilli oil
1 tbsp tamari soy sauce
Freshly ground black pepper

Pour the stock over the couscous, cover and leave to stand for 5 minutes
Gently fry the seeds in the chilli oil until they just begin to change colour, add the tamari and sizzle briefly, remove from the heat
Steam the sugar snaps for 5 minutes - you want them crunchy not soggy
Fluff up the couscous with a fork
Combine all the ingredients in a bowl
Stir in the seeds with their oil and tamari
Serve

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.