I do not like throwing things away. Even tiny bits of marinated oil at the bottom of the fetta jar. If you read this blog a lot then you’ll know I’m always banging on about not wasting stuff.
Being frugal is cool, and don’t let anyone tell you otherwise, OK? Not wasting food is good for the environment, your tummy and your hip pocket (yep, it saves money!).
So many good reasons to dig around the back of your fridge and make something amazing out of odds and ends. You can do it, just keep chanting ‘I think I can, I think I can’, just like The Little Engine That Could. A book that I absolutely loved as a kid. I guess I’ve always had an annoyingly super positive attitude to life.
Back to the salad. I found a jar of marinated fetta that was just a few lonely cubes with lots of yummy marinated oil, half a jar of sicilian green olives and an almost-full tub of salad seeds (sesame, pepitas, pine nuts) that needed to be used up.
There was also a small bag of salad leaves in the fridge and half a packet of couscous in the pantry. Salad time!
I took a quick pic of the salad before I mixed in the salad leaves because it would be great just like that as a side to anything – grilled halloumi, chicken, mushrooms, fish, lamb, whatever. Add the salad leaves to freshen it and serve as a meal on it’s own.
Do you like giving yourself a mystery box challenge from your fridge?
Linking up with Veggie Mama’s Meatless Monday’s – now with thumbnail pictures! Click through to check out loads of yummy veggie meals.
Green olive and mixed seed couscous salad
serves 2 as a main or 4 as a side (can be doubled or more)
Use your discretion with this salad, add more of anything if you have it, to suit your taste.
- 1 cup couscous
- 2 tablespoons mixed seeds (or more, I used sesame, pepitas, pinenuts)
- 10 green olives, pitted and chopped (or more, I used sicilian)
- 1 tablespoon fetta cheese (or more, marinated if you have it)
- 3 tablespoons olive oil (or the marinated oil from the jar)
- 1/2 lemon, zested and juiced
- 2 big handfuls mixed baby salad leaves
1. Put the couscous into a medium saucepan that has a lid. Pour over 1 cup of boiling water from the kettle and put the lid on. Allow to sit for 10 minutes while you go and grab everything from the fridge.
2. Fluff the couscous up with a fork then throw in the seeds, olives, fetta, oil, zest and lemon juice. Season with salt and pepper and stir well.
3. Add the salad leaves and toss gently. Divide between plates or onto a serving platter and serve immediately.