Couscous Tabouli

Couscous Tabouli

Couscous tabouli is fast and easy to make. Traditionally tabouli is made with burghul, but it is just as delicious made with couscous. It is great on a mountain bread wrap, with some hummus and a falafel, or just as a simple salad. When cooking the couscous to the packet instructions, you can leave out the butter to keep it lower in calories, and just use olive oil instead.

Ingredients
1/2 cup couscous, cooked
1 Tomato, diced into small chunks
1/2 red onion, sliced in half, then into rings
2 cloves of garlic, crushed
1/2 cup of parsley, roughly diced
1/2 lemon
1 tablespoon Extra-virgin olive oil
Sea salt and pepper to taste

Method
1) Add the couscous, tomato, red onion, parsley to a bowl and mix together.
2) Squeeze over the lemon, and drizzle over the olive oil, then crunch on some salt and pepper to taste.

This recipe is inspired by Quick Couscous Tabouli Salad on Taste.com.au.

Watermelon, Feta and Parsley Salad

Ingredients

3 slices of 1/4 of a watermelon, diced into random chunks

1/2 of a cucumber, cut in halves and sliced

3 slices of feta, cubed and crumbed

1/2 red onion cut in halves and sliced

1 handful of baby spinach leaves

A handful of parsley leaves

1/2 of a lemon

Drizzle of Extra-virgin olive oil

Sea salt and pepper to taste

Method

1) Put the watermelon, cucumber, feta, onion, baby spinach and parsley into a bowl. Toss until combined.

2) Squeeze over lemon, and drizzle over the extra-virgin olive oil, then add salt and pepper to taste.

Vegan Mocha Mousse

Vegan Mocha Mousse 

I attempted to make a mocha mousse this afternoon. Not only was it delicious, it was really filling. This mousse is a vegan, and is not only really easy, but required no cooking.

Tofu is a great source of protein for vegetarians and vegans, and is used in this recipe to create this delicious dessert. I used raw, organic cacao powder in this recipe. Alternatively,  you could substitute it with cocoa powder. The main difference between cacao and cocoa is cacao has been cold-pressed and cocoa has roasted, therefore cacao is in a more raw form. Cacao has also had the fat removed, and retains a higher amount of nutrients. Cacao has a different taste to cocoa, so feel free to use whichever ingredient is to your taste. I also use sativa sweetener, however you could also use rice malt syrup, sugar, golden syrup or even honey. If mocha is not to your taste, feel free to leave out the coffee, and enjoy it as a chocolate mousse.

Ingredients
300g silken tofu
2 tbsp cacao powder
1 tsp vanilla extract
2 tbsp sativa sweetener, or to taste
1 tsp good quality instant freeze dried coffee

Method
1) Put the tofu, cacao powder, vanilla extract and sativa in a bowl.

2) Smash up the tofu and mix until combined, then use an egg beater or wizz stick to blend the ingredients together. Blend on high for 5 minutes or more until the tofu reaches a smooth consistency.

3) Put the instant coffee in a cup and melt with a teaspoon of water. Add to the tofu mixture and beat until combined.

Tomato, Capsicum & Coriander Omelette

Ingredients

3 eggs, scrambled with a fork

1 small tomato, sliced then cut into quarters

1/4 red capsicum

1/4 yellow capsicum

1 spring onion

1/2 cup of coriander
1 nob of ginger

1 dash of peanut oil (or whatever oil is preferred, butter for a fuller flavour)

1 dash of sesame seed oil

Method

1) Heat a oils in pan on a medium heat, throw in the scrambled eggs.

2) Add in most of the spring onion, capsicums, tomato and coriander. Microplane the ginger to taste.

3) Once the egg starts to cook in the middle, or around the edges, slightly lift the egg around the outer edge and tilt the pan to allow the uncooked egg to spread.

4) Once the eggs firmed up flip in half, cook both sides for a couple of minutes.

5) Serve with any remaining vegetables and herbs.