Thai Cous Cous Salad
by Collette White | 3 December, 2019
Good Morning friends! I hope this finds you all well. I am enjoying creating salads for my family, hearty enough to be meals for them – plus full of flavour and colour! So, here is another. As always, I have tried to answer any possible questions in the ‘notes’ section so be sure to read those and if you still have any questions just send me through a message. I am always happy to help if I can. Happy December! Happy Summer!
2 x 500g packets cous cous
15 snow peas – cut into thin strips
6 spring onions – roughly cut
3 carrots – peeled and dice
2 yellow capsicum – cut into thin strips
1 large broccoli head – roughly cut
500g tofu – cut into approx. 2cm x 2cm chunks *
1 bunch coriander – roughly shredded
1 cup roasted and unsalted cashews – roughly chopped
4 tblspns tamari soy sauce
3 heaped tblspns peanut butter *
2 tblspns maple syrup
Juice of 2 limes (1/3 cup)
1 tspn sesame oil
2cm x 2cm fresh ginger – grated
pinch of salt
1 chilli – thinly sliced (optional)
Cook the cous cous as per packet then set aside to cool to room temperature.
Meanwhile cut and prepare the remaining ingredients and place them in a large serving bowl.
In a small bowl or glass jar * place all the ingredients for the dressing and mix until thoroughly combined (it can take a little bit for the peanut butter to mix through so have a little patience).
Once the cous cous is cooled add it to the large bowl with all the other ingredients and pour the salad dressing over.
Use tongs, two large spoons or clean hands * to mix gently but thoroughly.
Serve and enjoy!
Makes LOADS *
- This amount served 2 adults and 4 hungry kids for dinner then again for lunches plus there was a little leftover – you can easily halve the entire recipe if needed
- With the little bit of leftovers, I added some eggs and turned it into a Frittata for breakfast – it was a huge hit!
- If you have a good leak proof glass jar, it is easiest to add all the dressing ingredients into it and SHAKE until combined – it’s quicker and the kids love helping with this part!
- I am a ‘cook with my hands’ (yes, well washed clean hands!) type of person, so with a recipe like this I find that getting in and mixing with my hands is best as it really allows everything to combine gently and thoroughly and it helps get the sauce throughout every little bit
- If you aren’t a fan of Tofu, you can swap this for cooked chicken or tinned chickpeas
- Peanut Butter can be swapped for any nut butter of choice
- You can swap Cous Cous for Quinoa if you are wheat free
Take Care of You,
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions