Couscous salad is a quick and simple lunch, perfect for home or a lunchbox. You can vary the ingredients based on what you have in, and it’s very useful for using up leftovers or ingredient odds and ends – that last stub of cucumber or half a carrot. Whilst it can be packed with lots of fresh salad vegetables, the couscous base is filling, so the goodness of this lunch is not undone by a circa 3pm carb-crash that can only be addressed with half a pack of ginger-nuts.
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I am no stranger to adjusting my cooking to avoid certain allergens. Milk protein, chickpeas, sesame, peas and nuts can all cause problems for various members of my family, potentially turning a nice meal into a panicked whirlwind of swelling, hives, wheezing and syringes of anti-histamine. However, when I needed to cook a meal suitable for someone with sulphite intolerance, I found I was completely unprepared. It seems there are sulphites in practically everything!
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This isn’t so much a recipe as an approach to family dining. We’re always hearing about the benefits of a plant-based diet, how it’s good for us and good for the planet. But if you’re coming from a place where your diet hasn’t always centred around these things, it can be hard to know where to start. Likewise, if you’ve hit a wall in terms of meal prep inspiration or if you want to try Veganuary but you’re feeling overwhelmed, or if you’re just tired of cooking but don’t want to feel like you’ve given up completely, this is for you.
Democratic Kitchen 