Hi everyone! Yes, I am still alive and cooking ;–D
I admit: long time no see… or read ;–) But now here I am with a delicious 10-minutes-recipe in tow. A kitchen-quicky for maximum enjoy-time at the table.

You see, these days I am running a rather demanding “business” that keeps my me-time at an all-time low. Quick recipes are my life-savers right now, among other things like baby carriers and grannies. Luckily, at the same time, it’s the best job I could imagine doing: being a mother of two :–)

This spring my second son joined our family. Ever since I was carrying him in my belly, it was sheer impossible to make time for a decent blog post. So I rather put it on break ;–) Now the little man is already 7 months old and happy to be with other people – not just mommy all day long. He hangs on to them cheerfully as long as he is carried around by them and presented with interesting “toys” like the wrapping of the present that he got (obviously paper is much more intriguing than the gift itself ;–) …) or a door handle. As he is a big smiler, people are usually eager to take him… until he shows his brazilian temper as something is not going to his satisfaction, or they realise just how heavy he is ;–) Considering him only being a bit over a half year old, he surly belongs to the heavyweights among babies with his 10 kg! Breastfeeding only, mind you… Well, my muscles have already been trained up with my first son who was in the same league :–) Has been loooong since I had use of a gym, ha! All you need to stay in shape are two baby boys, who intend to outgrow their baby clothes long before the tailor intended ;–)

For a few weeks now, my mind keeps circling around a couple lovely recipes that I want to share with you here. And as my older boy calls himself a “kindergarden-kid” now, the time has come
:–D Can’t wait to get back into blogging!! What I have in store for you today is a gorgeous cous cous salad that I can even throw together one-handed, carrying my little one in my free arm. It lands on our table at least once per week in all kinds of variations, depending on what the fridge/pantry has to offer. This salad is completely versatile and a total crowd pleaser. Feel free to mix in any ingredient you might like – get creative ;–)

Ingredients:

• 1 cup instant-couscous (made of whole wheat or other whole grain)
• boiling water – amount according to description on the package (usually 1 to 1 1/2 cups)
• 1/2 tsp salt or to taste
• 1 heaped tsp vegetarian soup seasoning
• 1 tsp store-bought couscous spice mix OR:
  • 1/8 tsp ground cloves
  • 2/8 tsp ground cinnamon
  • 2/8 tsp ground coriander seed
  • 1/3 tsp ground cumin
  • 1/3 tsp granulated garlic
  • cayenne pepper or chilli to taste
• 1 cup chickpeas cooked
• 1 cup sweetcorn cooked
• 1/2 spring onion
• 1/3 cup olives
• 1/2 cucumber
• 100 g feta (approx. 3/4 to 1 cup) (or omit for vegan option. Add olives or more salt/herbs instead to replace the salty taste component feta)
• 1 cup seedless grapes
• herbs of choice: I like parsley, cilantro, rucola
• 1 tbsp lemon juice or white wine vinegar
• 2 tbsp native olive oil
• optional: 1/2 cup almond slivers

Directions:

1. In a medium bowl combine couscous, salt, soup seasoning, spices and boiling water. Stir and set aside.
2. Finely chop (spring-)onions in rings, dice cucumber into short stripes, roughly chop herbs.
3. Cut feta in small pieces or simply crumble it.
4. Toast almond slivers in a pan on high heat (without any added fat)  – carful they burn fast!
5. In a big serving bowl combine all ingredients and give them a good stir.
   Serve and enjoy :–D

Serves 2 – 3 people.