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Children Friendly Couscous Salad




Source of Recipe


made it up based on what Sebastian will eat






Recipe Introduction


serves 4
This is a good one to put in a lunchbox for school or a picnic lunch on the weekend. If there is anything here your child wont eat, leave it out or substitute something else. Eg-rice or burghul instead of couscous, sultanas or apple instead of apricots and cranberries, almonds or peas or beans instead of corn and chickpeas or a different dressing).

This salad is vegetarian (except for one of the serving suggestions)





List of Ingredients



• 2 cups couscous
  
• 2 cups warm or boiling water (depending on packet directions for couscous
  
• 1 tbs butter (optional)
  
• 1 400g can unsalted corn kernels
  
• 1 400g can chickpeas
  
• 1/3 cup dried apricots
  
• 2 tbs dried cranberries
  
• fresh herbs or toasted sesame seeds if your child will eat them
  
• 1/2 lemon (juice and finely shredded rind)
  
• pinch each salt and sugar
  
• 3 tbs extra virgin olive oil (or macadamia oil)
  
• pepper to taste
  
• moroccan spice mix (or use garlic, cumin and cinnamon)
  






Instructions



1. Pour water over couscous and allow butter to melt into it. Allow to sit until soaked.
   
2. Drain corn and chickpeas and rinse well.
   
3. Mix together rind and juice of lemon, oil, salt, sugar, pepper and spice mix and pour over salad mixing in well.
   
4. Chop apricots and add in with craisins. Add herbs or sesame seeds if using.
   
5. A healthy lunch is that easy!
   






Final Comments


I prefer my couscous salad served over a generous handful of mixed lettuce. I top it with chopped tomato and spring onion, and a panfried marinated lamb fillet (could use chicken or fish). But my son likes it without those additions!

You could also use it as a stuffing for chicken or turkey