Today, I’m continuing my easy (or lazy, depending on viewpoint) theme and have another quick and easy, warm weather recipe for you. This is a bit unlike me, as usually, I tend to over-complicate things as my other half kindly points out, from time to time. Sometimes, however, one needs to chill. Especially when the weather outside is as stunning as today and the beach is calling… As this vegan tabbouleh salad is a bit more sturdy and keeps its shape well, it begs to be packed into a lunchbox and enjoyed on the beach (or on a park bench to the tune of chirpy birds – whatever you are into!).
The more perceptive of you have probably noticed that even though the dish uses couscous I labelled it gluten-free. This was completely intentional as I don’t want gluten-free folks to miss out on this tasty lunch number – if gluten is in your bad books, you can easily substitute couscous with quinoa (or even millet) for the same effect. It will be just as delicious. What I love about this simple tabbouleh-style salad (apart from the fresh, lemony taste) are the amazing spring colours: two shades of acid green, hot pink and pastel yellow. It’s a thing of beauty if you ask me. Colour is very important to me as I’m a very visual person and I get excited over striking colours or colour-combinations A LOT. Probably more than most people. Duncan is always making fun at me for that as he couldn’t give two s**ts (his words) about whether two colours look good together or not and finds my priorities amusing. When we bought our tiny little car, for example (which we intend to take for a monthly roadtrip across Europe this summer and we are praying to the God of Automobiles that it doesn’t crap out on us in the middle of crossing the Alps) my biggest concern was that the colour won’t go with our company logo, which we were planning to stick on the side. I got over it eventually, but it took a lot of mental strength:).