Meatless Monday with Favourite Couscous Salad

Happy Meatless Monday!  As you may or may not know, Miratel supports the Meatless Monday campaign which is a non-profit initiative in association with the Johns Hopkins Bloomberg School of Public Health.  The purpose of the program is to reduce the consumption of animal products in favour of a plant-based diet to fight global warming and improve our personal health.  This week we bring a quick and easy vegetarian recipe for you to try.

Beans are an excellent source of protein and complex carbohydrates.  Chick Peas and Couscous is a good, complete combination of nutrients and tastes great too!

Ingredients:

• 1 ½ cups couscous
• 2 cups vegetable stock
• 400g (14 oz) tin chickpeas, drained and rinsed
• 1 pint of cherry tomatoes, sliced in half
• ½ small cucumber, diced
• ½ red bell pepper (equally good with yellow), diced
• ¼ red onion, diced
• 1 tbs fresh chopped mint and/or parsley

Dressing

• Juice of 1 lemon
• 1 tbsp olive oil
• 2 good tbsp natural set yogurt
• Hot chili flakes to taste (optional)

Preparation:

1. Bring the stock to boil, remove from heat and add the couscous; give the mixture a stir, place the lid on top and leave for around 5 minutes; when the couscous has absorbed the liquid fluff with a fork to separate.
2. Mix the lemon juice and olive oil together and then toss through couscous.  Add the salad ingredients including chickpeas and mint to the couscous; season with salt and pepper and toss well.
3. Add the yoghurt and gently fold through, don’t worry if the salad becomes a little gluggy just add a little more lemon juice or olive oil.  Serve garnished with fresh mint leaves.

If you haven’t already (and are so inclined) join the movement by signing up online at meatlessmonday.com.   Every week you have another opportunity to jump on board.  So join us and enjoy!

Thanks to veggienumnum.com for their easy and healthy recipe.