A delicious couscous salad with the taste of summer. Easy to prepare and super fresh. I recommend to cook the couscous first as you need to let is cool before mixing it with the salad. Suits well to serve it with any sort of meat. Also perfect for the bbq table as a good side dish.
Ingredients: 4 port.
ORANGE VINAIGRETTE: 1/2 orange zest and juice
½ dl olive oil 2 tsp balsamic vinegar
1 tbsp honey
1 garlic clove, minced
salt and pepper
FOR THE COUSCOUS: 1 tablespoon olive oil 2 tbsp chicken fond or 1/2 vegetable cube
2 ½ dl water
2 ½ dl couscous salt and pepper
FOR THE SALAD: Fresh spinach
10 strawberries, sliced
Seeds from 1 pomegranate
100 gram feta cheese, cut into cubes
1 dl chopped hazelnuts
salt and pepper to taste
Combine all the ingredients for the vinaigrette. Store in the fridge.
Cook the couscous. In a medium saucepan, bring water, olive oil and fond to a boil. Stir in couscous, cover, and remove from heat. Allow to set for 5 minutes and then fluff it up with a fork. Season with salt and pepper. Allow to cool to room temperature.
In a large bowl, combine couscous, spinach, strawberries, feta, and hazelnuts. Save some for garnish. Stir in half of the vinaigrette and then season with salt and pepper to taste.
Serve the sallad on a big serving plate and garnish with more strawberries, pomegranate, feta cheese and hazelnuts. Serve the rest of the vinaigrette on the side.
Last week I went to Sweden for work with Bubbleroom, had a great shoot and the team was so much fun! I can’t wait to work with them again. I decided to stay longer in Sweden to visit friends and family and enjoy real summer ;) haha. And Yes dear people, Icelandic weather is sh*t, and you must agree with me. End of discussion.
I stayed in my hometown for just a few days and met some of my friends, ate dinner at one of my favourite spots in Borås, called Vinci. Then I went with my mom to Öland where my family from my dad side always are during summer. It’s my favourite summer place to be in Sweden this time of year. Everything here is so ‘typical Sweden’ and it’s the best chance for sunny weather in the whole country (wondering why this place is my favourite haha). It’s so cozy here, I remember posting about Öland last summer, I usually try to come here when I’m in Sweden during summer.
So I’ve mostly just been chilling, enjoying food, sunbathing and been swimming in the ocean, so nice, it’s definitely no stress here at all.
I have a few days left here so I’ll try to enjoy this as much as I can. :)
I love avocados, I can eat it with everything. As ice cream, shakes, in pasta and so much more. This time I tried to do a sauce and it turned out super good, very simple too. You just need a mixer, and then mix everything to a smooth sauce. It suits good with both fish, meat and chicken, or as a pasta sauce. If you love avocados, this sauce is perfect for you!
1 dl fresh basil leaves
1 garlic glove
lemon juice from half a lemon
2/3 dl olive oil
1 dl light cream
salt and pepper to taste
Combine all the ingredients in a blender, blend until smooth and creamy. Add some water (1-2 tbsp) if the sauce gets too thick.
I love these!!! The perfect snack if you are craving for something sweet and still don’t want to eat unhealthy. They are Vegan and Gluten free and they taste so good. You store them in a container in the freezer and just take them out a few minutes before serving. They are a big hit here at home!
10 dried dates, pitted and soaked in water for 1 h
5 tbsp water
3 tbsp coconut oil
A pinch of vanilla powder
A pinch of sea salt
1 dl coconut oil
1.5 tbsp cacao powder
5 drops of Stevia or 2-3 tbsp honey
Bottom layer: Add the ingredients to a mixer and blend until it becomes fine crumbs and sticks together when pressed. Spoon mixture into mini muffin forms and press down with help of your thumb. Place it in the freezer.
Caramel layer: Add the ingredients to a mixer and mix until completely combined and smooth. Spoon the mixture evenly onto the bottom layer and place back into the freezer for at least 1 hour to set.
Chocolate topping: Melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the sweetener and mix well. Then add the cacao powder, stirr until combined. Spoon a thin layer of the chocolate on top of the caramel layer and place back into the freezer and let it set completely, about 3 hours.
Keep them stored in the freezer in a container and remove them a few minutes before serving/eating. :)