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