As it was such a hot and sunny day we decided to stop below the Tardebigge Flight of 30 locks and just chill out reading and fishing.
It's Meat Free Monday again so today I made Couscous Salad which is a favourite of ours and uses whatever veg. you have in the fridge, along with the main ingredients of basil, tomatoes and mozzarella.
Couscous Salad - serves 2
1/2 courgette, chopped
1/2 pepper, cchopped
3 spring onions, chopped
2 cloves garlic, crushed
mozzarella, torn or cubed (Aldi low fat Mozzarella is very good)
fresh basil, chopped
1 teaspoon runny honey
1/2 teaspoon Dijon mustard
3 dessert spoons olive oil
1 dessert spoon cider or white wine vinegar
Chop the courgette and pepper into bit sized pieces and fry in a little olive oil until golden. Add the crushed garlic and cook for a minute but don't let the garlic brown or it will be bitter.
Leave to cool a bit.
Next prepare the couscous. Weigh it into a bowl and just cover with boiling water. Stir well and leave for 5 mins.
After 5 mins. fluff it up with a fork.
Make a basic salad dressing by whisking the ingredients together in a jug and add to the couscous along with all the other ingredients plus salt and pepper to taste.