Today I went on a cycling trip that included a picnic. I wanted to make something that is tasty, that provides a lot of energy and that is easy to make. At first I thought of making a quiche but I figured that would be a lot of work to make and difficult to transport on my bike so I came up with this salad.
1 pack (500g) of couscous
1 teaspoon smoked paprika powder
2 teaspoons ground coriander seeds
1 vegetable stock cube
1 fennel bulb
1 sweet pepper
10 sun dried tomatoes
150g feta cheese
juice from the dried tomatoes
fresh mint leafs
juice of 1 lime
ground black pepper
Start by boiling some water. Put the couscous in a pan and mix in the smoked paprika powder, ground coriander seeds and the vegetable stock cube. Pour boiling water onto the couscous until there is about 1 cm of water above the couscous. Set aside to rest.
Chop the tomatoes and add them to the pan with couscous. Just chuck them on top of the couscous.
Chop the fennel and sweet pepper. Put a few tablespoons of water in a pan, add the fennel and put it on the stove. Steam the fennel for a minute and then add the diced sweet pepper. Steam for another minute, then drain and add to the couscous.
Chop the dried tomatoes and olives and add them to the couscous. Crumble the feta over the couscous. Roll up the mint leafs and chop them finely. Add them to the couscous.
Taste the oil in which the dried tomatoes were stored. If it tastes good, add some of it to the couscous. Add a few tablespoons of olive oil and the lime juice and some freshly ground black pepper too. Mix it all together with a fork. Adjust oil, lime and pepper to taste.
At this point, you can store it for a couple of hours before serving it. Ideal for picnics.