-
Prep time
20 minutes
-
Cook time
30 minutes
-
Serves
4
Author Notes
Use any cooked grains/ legumes/ pulses you have to make this salad from couscous to rice, beans, farro —Kitchen Butterfly
Ingredients
-
Olive/ coconut oil
-
3 cups
cooked grain/ legume/ pulses
-
1 cup
mixed vegetables (bell peppers, onions, spring onions, carrots, green beans etc)
-
Dried fruits & Nuts (Raisins, dates, apricots, peanuts)
-
Seasoning - salt, berbere, mixed herbs etc
-
Herbs: parsley, mint
-
To serve: Soft-boiled eggs, sauces, etc
Directions
-
Heat up a pan and add a tablespoon of oil tout. Stir-fry your mixed vegetables, for 2 – 3 minutes. Season lightly with salt
-
In a large bowl, combine the cooked grain/ legume/ pulses with the peppers. Season to taste then add the dried fruits and nuts. Fold in the herbs.
-
Serve with cranberry or hibiscus sauce and a soft boiled egg; or make a Buddha bowl
See what other Food52ers are saying.