Well, a LOT has happened since my last post! As you know, the Man and I have moved to Barcelona and have been working overtime to get our apartment in order as well as our admin. Last week was filled with Ikea (fun!), a flat tire (no fun…), as well as a visit from Mom and Dad who came to celebrate little Norah’s 1st birthday. So much excitement!
This week it’s back to work and starting to carve out our new routines. My kitchen is just about ready and I’ve been cooking up simple meals to keep us fuelled and in ship-shape. I’m peering into every store we cross to see what’s available for purchase. I haven’t quite figured out where to procure certain staples of my diet like unsweetened almond milk, kale or red curry paste but I have no doubt I’ll find them eventually. The nice thing is that each street corner seems to have a fruit and vegetable stall spilling over with colorful produce – what a luxury!
Yesterday I made a big bowl of simple and satisfying wholewheat tabbouleh that made use of the fresh mint that Hanin brought over as a housewarming gift (thanks Hanin!). It’s a cinch to make and will fill a number of bellies before it runs out. I’m super happy to be submitting this recipe to another Virtual Vegan Linky Potluck co-hosted by Bunny Kitchen!
- 1 1/2 cups wholewheat couscous
- 1 1/2 cups water (filtered or bottled if possible)
- Juice of 1 large lemon
- 1 tbsp olive oil
- 1/2 red onion minced finely
- 2-3 Persian cucumbers diced very small
- 2 large tomatoes seeded and diced very small
- A can of chickpeas, well rinsed
- 1/2 cup fresh mint leaves, chopped very fine
- 1 tsp dried spearmint
- 1 big handful of raisins (optional)
- Salt & pepper
Start by putting the couscous in a large bowl, add the water and cover. Let sit until water is completely absorbed. The time this takes will vary depending on how fine your couscous is. You can also just refer to the cooking instructions on the packaging if preferred.
When the couscous has absorbed all of the water, uncover and fluff with a fork.
Add all of the remaining ingredients, except them for raisins if omitting. Personally I don’t like raisins in savoury foods but the Man loves them, so I compromised by serving them on the side. Mix well, salt and pepper to taste and you’re ready to sit down to a delicious lunch.
The chickpeas in this recipe are key if you ask me. They bring some protein into the mix and made this salad a filling meal. For even more chickpeas (can a girl ever get enough?), check out my weekday chickpea salad recipe.