Hello dear friends!
Sorry for the silence here on the blog lately. I am finally starting to feel better after being hit hard with fever, chest infection and borderline pneumonia. I spent the whole weekend lying flat and was unable to even sit up without feeling nauseous. Not being able to eat well for days made me so weak that I fainted early on Saturday morning and my husband had to call an ambulance because I was not responding to him. Fortunately the paramedics didn't think it was necessary for me to go to the hospital so we just saw a doctor later that day and I was given a cure of antibiotics. Needless to say I have never been this sick in my life. I must have caught a super virus from our travels which then went, well, viral because I was already rundown from jetlag. I am starting to feel better already, but need to take it easy for a few more days.
This couscous salad takes me right back to Provence, once again. It is hard to believe that the wedding only happened a little over 5 weeks ago and that we've only been back in Australia for two weeks. It really feels like it's been ages since our time in my hometown and travels in France! This salad was inspired by all the local produce I was able to find fresh in season and those beautiful olives and olive oil we had everywhere in France. It is a definite summer favourite, but you could easily adapt the recipe and make it suitable for any season you like. Roasted root veggies in winter would certainly go just as well, I think.
I'll be concentrating on work and home-improvements in the near future so things can be a bit quiet here for a while. I have quite a few more photos from our honeymoon to share with you, but they will have to wait until I get my laptop back. Hope you are all enjoying whatever season you are in and are all in good health!
Wholesome Couscous Salad
1 long cucumber
200g cooked chickpeas
2 small carrots
1/2 red onion
2 small eggplants
2 small zucchinis
2 tablespoons balsamic vinegar
salt, pepper, to taste
1. Cook couscous in hot vegetable stock. Fluff with a fork and set aside to cool.
2. Chop cucumber into cubes, peel and coarsely grate the carrots. Set aside.
3. Chop zucchini and eggplants into cubes. Heat oil in a large pan, add the zucchini and eggplant and cook for a few minutes. Stir in a tablespoon of balsamic vinegar. Set aside.
4. Mix together couscous, chickpeas, carrots, cucumber, finely chopped red onion and cooked vegetables. Season with salt and pepper, finely chopped fresh herbs and some balsamic and olive oil. Toss in the olives. Serve room temperature.