Farmers Market and a Wholesome Couscous Salad

On a sunny Saturday, there is no other place I’d rather be than the Farmers Market at Riccarton House. Every week mum and I arrive around 9am (before the rush hits) to purchase our week’s supply of organic goodness. We love the market because of its incredibly positive atmosphere. The combination of colourful stalls, delicious smells, live music, wild ducks and happy families (being truly honest with you, I envy the couples!) creates such a sweet and sentimental mood. Am I sounding too airy fairy? How can I not be? I spent the morning sitting by the river bank holding my sweet mama’s hand, drinking a delicious soy cappuccino and enjoying a naughty Pain au chocolat. Life truly is all about the little things (which are actually the big things). Sorry, I’m rambling. Here’s the recipe:

1 cup organic wholewheat couscous 
1 cup cooked pumpkin, diced into small pieces
1/2 cup black olives, finely chopped
1/2 cup feta cheese, crumbled 
1/2 cup raw cashew nuts
2 spring onions, trimmed and finely sliced
a few sprigs of fresh coriander, finely sliced

olive oil
juice of half a lemon
sea salt

Cook the couscous as per packet instructions.

Fluff up the couscous with a fork then add the pumpkin, olives, feta, cashews, spring onion and coriander.

Add the lemon juice and a generous splash of olive oil, then season with paprika and sea salt.

Gently mix together and VOILA! What you’ve created is a beautiful marriage of flavours.


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