Apricot & Feta Couscous

Happy weekend you lovely people! It’s a beautiful day, a fantastic time to be out and enjoy the glorious weather. This weeks recipe is just what you need for a light and refreshing meal or even side dish, full of flavour and perfect if you are going for a picnic or having some friends over for lunch in the garden.

Serves 2

Ingredients:

  • 100g couscous
  • 100ml boiling water
  • 70g dried soft apricots, cut into small pieces
  • 100g feta cheese, cut into small chunks
  • 2 tbsp seed mix (the one I used included: sunflower, pumpkin, hemp seeds and golden linseed)
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • Crushed black pepper

Method:

  1. Start by placing the couscous in a heatproof bowl. Pour in the boiling water, cover with cling film and leave for 5-10 minutes.
  2. In the meantime make the dressing by mixing the olive oil, maple syrup and lemon together in a another bowl.
  3. Fluff the couscous with a fork (and move to the dish or bowl you desire), add the apricots, feta and seeds and season with crushed black pepper.
  4. Drizzle over the dressing and give it a good mix.

Enjoy 🙂

Kidney Bean Salad

Let’s just keep it real, keep it simple and keeping it delicious with this recipe. Unreal how quick and simple this is to prepare and just so flavourful, definitely one that I will be going back to a fair few times as we draw closer to summer.

Serves 2

Ingredients:

  • 1 can (400g) red kidney beans (drained and rinsed)
  • 1 handful of flat leaf parsley, roughly chopped
  • 1 spring onion, finely chopped
  • 2 tsp lemon juice
  • 1/2 tsp dried mint
  • 1 tbsp olive oil
  • 1/2 tsp garlic granules
  • Salt
  • Pepper

Method:

  1. Start of by making the marinade by adding the lemon, mint, olive oil, garlic granules, salt and pepper in a bowl and give it a good mix.
  2. In a separate bowl put the beans, parsley and spring onion.
  3. Drizzle the marinade over the bean mixture and give it another thorough mix.

Enjoy 🙂

Green Pepper Bulgur

Fresh, vibrant and flavourful is how I would describe this easy to make green pepper bulgur. Bulgur, a staple in my kitchen cupboard and a go-to for something quick to prepare, you’ll be eating your dinner before you know it. It is a fantastic way to get you into more lighter meals and to mix it up with different vegetables, keeping it healthy and adding different textures.

Serves 1-2

Ingredients:

  • 80g fine bulgur wheat
  • 1 green pepper, cut into chunks
  • 1 spring onion, finely chopped
  • A handful of flat leaf parsley, finely chopped
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried mint
  • Salt
  • Pepper

Method:

  1. Start by preparing the bulgur according to the instructions on the packet.
  2. Once the bulgur is prepared, fluff with a fork and add all the remaining ingredients, season with salt and pepper, mix well and serve.

Black Bean and Tomato Salad

Given the considerably warm weather we have been having, this recipe is exactly what you need. Fantastic to have just as a light lunch if you’re not up to cooking (I don’t blame you!) The juice from the fresh tomatoes really brings this dish to life, lots of flavours, really light and takes little time to prepare.

Serves 2

Ingredients:

  • 1 can (400g) black beans, drained and rinsed
  • 3 finely chopped fresh tomatoes
  • Lime
  • 1 tbsp olive oil
  • A small handful of fresh parsley, finely chopped
  • 2 spring onions, finely chopped
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • Salt
  • Pepper

Method:

  1. Firstly, start by making the marinade for the salad. In a bowl, put the juice of half a lime, the paprika, cumin, oil, season with salt and pepper and give it a mix.
  2. In a separate bowl had all the remaining prepped ingredients.
  3. Drizzle on the marinade and give it a good mix. Taste and season again with salt and pepper if needed.

Enjoy 🙂

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