#Meatfreemonday: Paprika couscous salad two ways

Every time I make couscous, I remember an old friend of mine who came up with couscous as a nickname for me when we were at uni (Hi, Uncle B!). For this week's meat-free Monday, I've got a paprika couscous salad served two ways. The couscous makes up the bulk of the salad, and is perfect for these hot summer days! You'll need:

160g couscous, cooked as per packet instructions
200g borlotti beans, drained
200g cannellini beans, drained
2 stalks spring onion, sliced
1 bird's eye chilli, sliced (optional)
1/8 red onion, sliced
80g cucumber, diced
2 tomatoes, seeded and sliced
80g spinach, blanched
Maldon sea salt (1- 1 1/2 tsp)
Paprika (1- 1 1/2 tsp)

Combine the couscous, spring onions and beans in a large bowl. Season well with salt and paprika. Divide into two portions, and save space in each container for the rest of the salad ingredients. In one tub, place the blanched spinach and top with sliced tomatoes. Top the couscous with the bird's eye chilli. If you're skipping the chilli then this tub is done and dusted!

Next, toss the cucumber, tomatoes and onions in a large bowl. Assemble this next to the couscous, and you're done!

Here comes the fun part - you get a choice of many many dressings given that this is such a versatile salad bowl! I offer a couple of suggestions below:

Lemon vinaigrette
Whisk the juice of half a lemon with 3 tbsp olive oil. Season well.

Creamy garlic yogurt dressing
Blitz 1 clove of garlic, 1 tbsp Greek yogurt and 2 tbsp olive oil in a food processor. Season well.

What's great about this is that they are so portable and perfect for taking to work. Don't forget to share photos of when you've tried this at home!

Hungry for more,
The Academicook