After being on an island for almost five days, lazing on a sandy beach and swimming in the wonderfully refreshing North Sea every afternoon – and even one evening after dark when there was no one else around and the waves were dotted with bioluminescent algae – coming home to a hot stuffy apartment was a bit of a downer. We were hot and hungry, so this salad was easy to throw together with minimal use of the stove or other heat sources. It’s a bit of mishmash, but this black garlic dressing (nearly the same one I used for my black garlic tomato salad) makes it a very satisfying one. We happened to crave avocados that evening, but you can add other vegetables if you like and even substitute the couscous for bulgur or quinoa. I also added something the organic supermarket sells as “primordial cucumbers”, but which is basically a kind of heirloom cucumber: a firmer and knobblier cousin of the type you normally find on the shelves. It has a very thick skin, but it also has a lot more flavour and a lot less water. Okay, my lunch break is over and the deadline beckons. Back to work now!
Ingredients (for 2):
2 avocados, chopped
2 handfuls of multi-coloured cherry tomatoes, halved
a handful of soy-roasted sunflower seeds (see here)
1 small red onion, very thinly sliced
Organic Greek sheep’s milk feta
1/2 heirloom cucumber, thinly sliced
1 cup of couscous
1 cup of boiled stock
3 tbsp olive oil
1 tbsp balsamic vinegar
2 cloves of black garlic
salt & pepper
- make the dressing by blending the olive oil, vinegar, black garlic and salt and pepper until smooth and then add the onion slices to marinate.
- soak the couscous in the stock until all the stock has been absorbed.
- throw everything together and eat it.