Colourful vegetables makes a good salad. For each main meal, try aiming for three types of vegetables of different colour and a big plate of it to make sure you maximise the nutrients of the meal.
Ingredients
¼ cup couscous
¼ cauliflower, chopped
1 medium carrot, cubed
big handful of snow pea, ends trimmed
1/3 cup chopped purple cabbage
extra virgin olive oil for sauté and serving
2 tsp sumac
2 tsp sweet paprika
extra virgin olive oil
sea salt and pepper
extra virgin olive oil
Sprinkle of Alg Seaweed Bush Tucker
Steps
- Cook couscous according to packet instruction (usually 1:1 water to grain).
- Heat a pan with extra virgin olive oil, sauté all vegetables until soften but crunchy.
- Let cool slightly then transfer to a large mixing bowl.
- Add couscous, paprika and sumac into the mixing bowl. Add salt and pepper if needed.
- Dish salad onto a serving plate and drizzle extra virgin olive oil and sprinkle Alg Seaweed Bush Tucker
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