When it comes to winter fare, I’m always trying to find the balance between fresh and hearty. At the moment, London has been really cold and wet (shocking, I know) - definitely something that I had anticipated when I first relocated here but wasn’t entirely sure to what extent. Even though it’s hard to resist the occasional shepard’s pie or the tempting flavors of a Sunday roast dinner that London has to offer, I try to eat pretty healthy throughout the week.

This recipe combines some of my Saturday morning farmer’s market haul and some deliciously seasoned couscous. It makes a perfect dinner side, paired with just about any lean protein, but I particularly love it with baked salmon and a scoop of tzatziki. It’s also delicious on its own if you’re thinking of something light for lunch. And though I don’t normally love leftovers, there’s something about this dish that I can dig into again the following day.

Couscous Medley

Serves 2, Preparation Time: Approximately 30 minutes

Ingredients

1 cup of Whole Wheat Couscous

2 cups of Vegetable stock

½ tablespoon Dried mixed herbs

Zest of 1 Lemon

1 tablespoon of Butter or Olive Oil

Fresh vegetables, my preference

• 25 oz. (725g) Fresh peas, or frozen

• 4 oz. (125g) Tenderstem Broccoli Tip or similar

1 clove of Garlic, minced

½ teaspoon Olive Oil

1 Avocado

½ a Red Onion, diced

Salt and Pepper, to taste

1-2 ounces Feta Cheese

3-4 sprigs of flat leaf parsley, finely chopped