Cous Cous Salad


So I thought it was starting to get warmer here, I’ve been wearing t-shirts and everything and then; rain, torrential rain… Never mind I’ll just get the cardigan back out. But anyway I made salad because once it starts to get warmer I need cooler meals and more salads. This is still a substantial salad though, it will definitely fill you up! The secret to the salad is to put the dressing on the cous cous while it’s still hot so that it soaks up all the flavour.


Cous cous salad

Preparation Time: 10 minutes             Servings: 4 people                                                   Cooking Time:          5 minutes                                                                                                            Total:                         15 minutes

100g cous cous ( I used wholemeal)

12 cherry tomates

200g cooked white beans (I used canned)


1/2 cup of extra Virgin olive oil

1/2 cup balsamic vinegar

1 pinch of salt

1 tsp grainy mustard

Juice of 1 mandarín orange or 3tbsp freshly squeezed orange juice

  1. Cook the cous cous according to the instructions on the packet.
  2. Mix all the ingredients for the dressing together.
  3. When the cous cous is cooked, pour aproximately 3/4 of the dressing over the cous cous and allow to cool.
  4. While the cous cous is cooling wash and halve the tomatoes and drain and rinse the white beans.
  5. When the cous cous is cool add the tomatoes, beans and the rest of the dressing.
  6. Mix well and serve.


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El Tesoro del puchero, Vegetarian Restaurant, Malaga

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El Tesoro del Puchero, C/ Babel, 5, Local 8, 29006 Malaga, Spain

El Tesoro del puchero is a brand new vegetarian restaurant. It’s open for lunch every day and on Fridays it’s also open for dinner. They also do breakfasts Monday to Friday.

We had a Friday night dinner and I have to say we were very impressed. You know how new places often take a while to find their feet? Well none of that here! They were super organised, the food was really flavoursome and the price was very reasonable. The waiter was very knowledgeable about the dishes on both the menu and the wine menu.  It was, all in all, a lovely evening.

We started with soup to warm us up, with millet and thyme and then chose to have a selection of small dishes to share, so that we could try as many different things as possible 😉 we had sushi, mushroom croquettes and “meat”balls in tomato sauce. We shared dessert which was one of the best chocolate mousses I’ve ever eaten.

So without further ado here are some pics. Do try it if you’re in the area, you won’t regret it!


Millet and thyme




Mushroom croquettes


“Meatballs” in tomato sauce


Chocolate Mousse

For further information:


Tel: 695456367

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Bean Ball Bowl


This bean ball bowl is just great because it’s quick, easy and delicious. It’s bowl food at its best.  I took some shortcuts so I could whip it up as quickly as possible, firstly I used canned beans and secondly ready prepared rice, but of course I could have made them from fresh as both of these ingredients keep well if you want to freeze them or batch cook them at the beginning of the week and keep them in the fridge. By the way the bean balls also freeze well. I had them in my freezer for a month and I cooked the from frozen in the oven.


The carrots I used were a purple variety but you can use carrots of any colour for this. And cauliflower rice is something I’ve been meaning to try for a long time and just never seem to get round to. The pesto really brings it all together so don’t leave it out!


Bean Ball Bowl

Preparation Time: 20 minutes             Servings: 4 people                                                    Cooking Time:       15 minutes                                                                                                                      Total:                        35 minutes

For 4 people

400g cooked White beans

125g cooked Brown rice

80g Frozen Peas, defrosted

1/2 tsp salt

1 tsp garlic powder

4-6 carrots

1 head of cauliflower

extra virgin olive oil

Pesto (homemade or shop bought)

  1. Prepare the pesto sauce if you are making your own.
  2. Put the beans, rice, salt and garlic powder in a bowl and mash together until quite broken down almost puree like. Add the peas, and mash some more leaving some peas whole.
  3. With clean hands form balls out of the mixture, about the size of a golf ball.
  4. You have two options; you can cook them in the oven for 30 minutes at 200c. Drizzle a little oil on top first and take them out when they are golden. Or shallow fry in a little oil turning them frequently until they are golden all over.
  5. Meanwhile, peel and cut the carrot into sticks. Boil or steam for 10-15 minutes.
  6. Make the cauliflower rice; Grate the crown of the cauliflower on a box grater until you have rice. Use the stalk in another dish.
  7. Heat a little oil in a pan and add cauliflower rice and a pinch of salt. Saute for 5 minutes.
  8. Serve accompanied by the pesto.

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