This a “tabbouleh like” salad packed full of fresh flavours and high in protein. This is a super versatile dish and it is easy to change up. I like to serve this for dinner as a side along salmon (cooked simple in air fryer for 15 mins topped with salt, pepper lime zest and lime wedges) and then the leftovers I use for lunch and add in shredded chicken (meal prep tip while cooking your salmon poach 2 chicken breasts in stock or water then shred to go in the left over salad for lunches in the week)

Serves 6
Calories 295 Protein 8g Fat 11g


Ingredients:
340g raw Israeli couscous (which is actually toasted pasta not couscous)
1 cup fresh parsley
1 cup fresh mint
2-3 tablespoon minced garlic
1/2 cup Hemp harts (hulled hemp seeds high in protein and add great nutty flavour and texture you can find them in the grain or health food section of major supermarkets)
1 bell pepper diced
1 punnet (250g) cherry tomatoes diced
1 large cucumber diced
Salt and Pepper

For the Israeli couscous add to a pot with 15 mls of olive oil cook for 4-5 mins stirring occasionally until the couscous starts to brown, add 2.5 cups of water and bring to a boil, reduce heat to low, cover and cook for 8 minutes (or until all water is absorbed)
Let the couscous fully cool before mixing in veggies herbs, garlic and seasoning

Dressing:
zest and Juice of 4 limes
4 Tbsp Olive Oil
2 Tbsp apple cider vinegar
2 Tbsp maple syrup

add all the the above to a mason jar and shake-mix half the dressing through the salad and reserve half to top at the time of eating.