If we were to create one of those wordclouds for this blog, I’m fairly certain the word “library” would be enormous in comparison to everything else. I’ve been spending most of my life recently in a library so my imagination is pretty limited, plus the prospect of a monotonous day in the library pretty much demands cooking or baking as a destresser beforehand and the delicious products are fantastic as part of a packed lunch whilst you’re there.
I’ve put sprouting broccoli, olives, spring onions and feta in my salad, but pretty much everything apart from the couscous and the dressing can be changed or substituted according to tastes and availability of products. Sprouting broccoli is delicious, colourful and cheap if you can find it (if you have a grocer near you), if not regular broccoli is a great substitute.
Broccoli, Feta and Olive couscous salad
1 small broccoli or the equivalent of sprouting broccoli
2-3 tbsp olive oil
1 mug couscous
Large handful black olives
2 spring onions
2 tbsp vinegar or lemon juice
Salt and pepper
- Wash the broccoli and break it up into bite-size florets. Drain the olives and slice them. Trim the spring onions and slice them. Cube the feta.
- Heat the olive oil in a large frying pan, turn down the heat and gently fry the broccoli until it’s soft, for 2-5 minutes (sprouting broccoli will be quicker to cook)
- Meanwhile, boil the kettle. Put the couscous into a large bowl, and cover it with boiling water (it will need about a mugful). Cover it with a tea towel and leave for 5 minutes. Once it’s cooked, fluff it up with a fork, breaking up any lumps.
- Once the broccoli is cooked, mix it up with the couscous along with any leftover oil.
- Add any extra ingredients that you’re using. Add extra oil, vinegar, salt and pepper (all to taste).
- Package it up, all ready for a fun day at the library!