October 22, 2022
Chili Lime Couscous Salad
Another great batch cook lunch salad. This one is great with a hand full of shredded rotisserie chicken as the protein.
vegetarian, vegan
Chili Lime Couscous Salad
1 cup Israeli couscous
1.5 cups water or stock
Olive oil
1 medium onion, sliced into thin moons
3 large cloves garlic, minced
1 bunch broccolini, chopped
1 small bell pepper, chopped
2 cups shredded red cabbage
1/4 cup cilantro, chopped
Juice & zest of 2 limes
1 large scallion, sliced into thin rings
Tajin, salt & pepper
Slice the onions into thin moons. Sauté in a glug of oil over medium/medium-high heat 10-15 minutes or until softened and beginning to color.
Add the garlic & couscous and sauté 1-2 minutes.
Add the water or stock and simmer 10 minutes.
Add the broccolini and half the lime zest and sauté an additional 5 minutes or until the broccolini & couscous are both cooked to your liking.
Add all the chopped veggies and the other half of the zest to a large bowl. Toss with the lime juice and a good glug or two of olive oil.
Add the couscous when done and toss.
Sprinkle generously with Tajin, salt & pepper, toss. Taste for seasoning, adjust & toss again.
Serve with your protein of choice.
Makes 5 – 6 servings
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Fish Taco Bowls
Another great grab-n-go lunch option. These fish taco bowls are pretty great.
gluten-free, pescatarian
Fish Taco Bowls
500g fresh fish (I used King Fish, but any firm fillet will do)
Couple Tablespoons arrowroot powder or cornstarch
Your favorite spicy seasoning
1/4 cup cilantro, chopped
10 cherry tomatoes, halved
Juice of 1 lime
1 avocado, chopped
1/2 cup frozen corn, thawed
3 cups red cabbage, shredded
1/2 small red onion, cut into thin half moons
Small bell pepper, diced
100 grams feta (my favorite is Sheeze or Veg Life)
Good glug olive oil
Tajin
Salt & pepper
Preheat your air fryer to 400 for 3 mins. Skin, de-bone and cut the fish into bite-sized cubes.
Toss with a liberal amount spicy seasoning and cornstarch. Blast with a couple hits spray oil and air fry 7 – 10 mins, tossing a couple times and blasting with more oil.
While the fish nuggets are working, prep all the veggies and add to a large bowl. Add a couple glugs olive oil, the lime juice and liberal shakes of Tajin, salt and pepper.
Toss to combine and taste for seasoning. I ended up repeating the seasoning process 3x.
To serve, layer the salad in a bowl over some leftover rice or grains and add a hand full of the fish nuggets.
Makes 5 – 6 servings, depending on how much fish you have per serving
