Couscous Salad with Chickpeas and Fresh Veggies

It’s our second anniversary! Yay, we’re toddlers! It’s been two years since Ann, the hardworking, dedicated, passionate chefsordinaire at Grubbs n Critters, and I, started our Monthly Mystery Munchies, and it’s been an awesome experience. It’s been challenging, exciting, interesting, but, most of all, it’s been a hugely rewarding and positive experience. Ann, thank you for your commitment, enthusiasm, patience and friendship! Here’s to another two years!

This month, the theme was simple: green, yellow and red. That was it. I loved the simplicity of it, but also the wide range. I mean, anything goes, as long as it’s those colours. That’s the fun thing – we could make a meat dish, veggie dish, side dish, main dish, dessert, baked dish, anything! Absolutely anything! And how fun when I made a cold couscous salad, and Ann made a swiss roll! It’s all open to interpretation, which makes it curious and fun!

I chose couscous salad with baby tomatoes, red onions, a trio of peppers, olives and chickpeas. I serve this salad as a main course, and when I say it’s ridiculously easy, I’m not joking. There’s no cooking involved, except for preparing the couscous. That’s it. The whole thing literally takes five minutes – wash and slice the veggies while the couscous is standing in hot water. Mix together. Top with chickpeas. Done.

Ann made a giraffe-inspired Swiss roll and it looks delicious AF. I basically produced a five-minute dish, and she totally pushed the boat out! She added peaches as her ‘yellow’, but the kids weren’t feeling the vibe. I personally think it’s a great addition! Aaand she used red velvet colouring as the base, and stuffed it with so much yesssness (that’s a word, I promise! (I’m looking at you, mascarpone cheese!) The result? Well, check it out for yourself. (It does not disappoint!)

So, if you’re into raw, fresh ingredients, and you don’t have much time to prepare dinner, this is your guy. You can serve this as a side dish, which works well too. No fuss, no missioning, just easy, quick food. YES! However, if you’re looking for a Swiss roll stuffed with all things cream, Ann’s recipe is the way to go.

Couscous salad with fresh veggies

  • Difficulty: My 5 year old niece could ace this
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Supplies:

2 cups cooked couscous (soaked in water and chicken stock)
500g halved baby tomatoes
1 sliced red, yellow and green pepper
1 sliced red onion
Kalamata olives
30g crumbled feta
1 drained tin chickpeas

Making it Happen:

Cook the couscous per package instructions but add chicken stock to the water.
While the chicken stock is soaking, slice the veggies.
Add the chicken stock to a large dish, then add veggies and the drained chickpeas.
Crumble with feta and season with freshly cracked black pepper.

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Crazy About… Greek Stuffed Peppers

Stuffed Greek peppers 1 2Getting stuffed has never tasted this good! ‘Crazy About…’ is my new weekly recipe that’s easy, fun, and delicious (oh, and it looks pretty too!). Many of these recipes are versatile and can be used as starters, sides, or mains. The Husband and I have been on a health mission for the past couple of months, and I’ve had an enormous amount of fun trying out new, fun, and healthy recipes that I’m excited to share!

First up is Greek stuffed peppers. This Mediterranean dish can be served as a main dish – it has everything you need, from veggies, healthy fat in the form of olive oil, and protein provided by quinoa. If you’re doing a multi-course meal, this can be a starter or a side, too. See? Versatility! Let’s get stuffed…

Greek Stuffed Peppers

  • Difficulty: easy
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Supplies:

Stuffed Greek peppers 7 2250g mixed white & portabellini mushrooms, sliced
6 large peppers, assorted
2 cups shredded spinach
1 cup pitted olives
5 basil leaves, shredded
1 teaspoon garlic
1 tablespoon lemon juice
2 tablespoon olive oil
⅓ cup quinoa
⅔cup low sodium veg stock
80g crumbled feta
1 teaspoon oregano
Sea salt and freshly cracked black pepper

Making it happen:

Stuffed Greek peppers 6 21. In a large pan on medium heat, fry the mushrooms and garlic in olive oil until soft, about 5 minutes. Then, slice the olives into halves and add them to the pan along with the spinach, basil, oregano and lemon juice. Simmer for 5 minutes.

 

Stuffed Greek peppers 5 22. Add the quinoa and veg stock, bring to a boil and simmer for roughly 12-15 minutes, per package instructions, until cooked.

 

 

 

Stuffed Greek peppers 3 23. Cut the peppers in half and scrape out the seeds. Grill in the oven on 200°C for 3 minutes per side. Turn the heat to 180°C. When the quinoa has finished cooking, season with salt and pepper, crumble the feta and spoon into hollowed peppers.

 

Stuffed Greek peppers 2 34. Place the peppers in a roasting dish and bake at 180°C for 15 – 20 minutes.

Savoury Mince with Tomatoes, Mushrooms and Green Peppers

Savoury mince is one of those things that tends to ping on my ‘boring’ radar, but when made with the right ingredients, as well as a good balance of herbs, it’s something that will keep you coming back. It’s easy and versatile too, and I appreciate those qualities in a recipe. Serve it with rice, potatoes or pasta, which you can cook while the mince is simmering, and the whole thing will take you less that forty minutes!

Savoury Mince with Tomatoes, Mushrooms and Green Peppers

  • Servings: 4-6
  • Difficulty: easy
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Savoury mince ingredients 1 2Ingredients:

  • 500g lean beef mince
  • 1 chopped onion
  • 1 teaspoon minced garlic
  • 1 tin chopped tomatoes
  • 400g chopped mushrooms
  • 2 chopped green (bell) peppers
  • 1 sachet (50g) tomato paste
  • 1 sachet (or cube) low sodium beef stock
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon freshly cracked black pepper
  • Salt to taste
  • 2 tablespoons olive oil

Directions:
Savoury mince 3 2
1. Fry the onion and garlic in olive oil on medium-low heat for 2 minutes. Add the tomatoes, mushrooms and green (bell) peppers, and simmer for 8 minutes. Remove from pan with a slotted spoon, leaving the juices in the pan.

 

Savoury mince 10 2

2. In the vegetable juices, simmer the mince for 2 minutes until partially browned. Add the tomato paste and simmer for a further 8 minutes.

 

 

Savoury mince 8 2

3. Re-add the vegetables to the mince. Drizzle in the Worcester sauce and sprinkle in the oregano, parsley, black pepper and beef stock. Stir thoroughly and simmer uncovered on medium-low for 15 – 20 minutes until it’s thickened. Serve with potatoes, pasta, in tortillas or, my preference, wild rice. This is also great for the kiddies and keeps well for a couple of days.