Layered vegetarian couscous salad
Two days ago it was Waitangi Day here in NZ; a public holiday to celebrate the signing of the Treaty of Waitangi in 1840. The weather was beautiful and so we thought what better way to spend a public holiday than at our local beach? Incidentally it seemed half of Auckland had the same idea and people came out in droves, all hungry for sun and sand.
A couple of years ago I would have been happy to park myself on a beach all afternoon with a towel, sunscreen and a bottle of water but nowadays I like to be prepared. A chilli bin is now a necessity for my afternoons at the beach and filling it up with salad, breads, hummus, cheese, crackers, drinks and fruit keeps me well nourished and entertained for hours.
This is one of the recipes that I can quickly whip-up and take anywhere so it’s perfect for a weekday lunch.
Why not make up a big batch of couscous and dressing on Sunday night? Divide it into containers and each morning add any salad or vegetables and meat left over from dinner and hey presto, you have lunch for the next few days covered!