FILLED PEPPERS IN A TOMATO SAUCE (VEGAN)
January 22, 2016
KABOCHA AND BUTTERNUT SQUASH SOUP (VEGAN)
January 31, 2016

This recipe is my all time favorite one.  ♥
I found the inspiration to make this – in a nearby pub called The Anchor. It is the place where I and my love like to eat out (the food tastes really good and there are few vegetarian/vegan options). This salad was my favorite meal on the menu – and for some reason they took it off the menu in winter (apparently this is not winter food). And then one day – I decided to make it myself.  It was a first time I ever cooked couscous. But in this recipe – giant couscous is the way to go.

In the main – this dish is vegan. If you grill the halloumi cheese with it – you will get a perfect vegetarian meal. I eat it both ways. 

Ingredients for 2-3 people

* 1,5 cup of giant couscous
* ½ cup of sultan raisins
* 2-3 tea spoons of tomato puree
* 3 spring onions (or half of red onion)
* mixed salad leaves
* ½ yellow pepper
* 8-12 cherry tomatoes
* 3-4 small radishes
* 1 avocado
* 4-6 pieces of halloumi cheese
* 1 piece of garlic bread
* 3 table spoons of white wine
* oil, salt, pepper, Italian seasoning and seasoning for the salad (I use pumpkin seed oil – which I use on absolutely every salad, red wine vinegar and salt)

cous cous

PREPARATION;

  1. Cut 1,5 spring onions on tiny pieces. Put a little oil in to a large pan. Add the onions and stir for 2-3 minutes.

  2. Add 3 table spoons of white wine and 2-3 tea spoons of tomato puree. Stir together.
  3. Add 1,5 cup of giant couscous, stir and pour over 2 cups of boiling water.
  4. Season with salt, pepper, Italian seasoning. Cook for 15 minutes, stir every 2-3 minutes.
  5. At the same time – put the garlic bread in to the oven (I use aga) for 15 – 17 minutes (or look for the instructions on the package).
  6. Meanwhile take some serving plates and fill the bottom layer with mixed salad leaves (lettuce, spinach leaves, rocket, watercress) and top it with cut cherry tomatoes, cut yellow pepper, radishes, 1,5 spring onions. Peel and cut the avocado. Season everything with salad dressing. I use pumpkin seed oil, red wine vinegar and salt
  7. In another pan – put a bit of oil (1/2 tea spoon) and grill the halloumi cheese 2 minutes on each side).
  8. Serve cooked giant couscous over the prepared salad. Serve garlic bread with it. That is a VEGAN option for this meal.
  9. For a vegetarian option – top it with grilled halloumi cheese.

     

    Whoever tried this meal (made under my hands) had fallen in love with it. I was never a couscous lover – but this is my top recipe now. I love this dish more than anything.  ♥