Cous cous salad ‘boats’. Giveaway continues

Purple-yellow-green rainbow.

cous cous cabbage snackI must admit that these would have ended up being yet another type of roll, like these cabbage avocado rolls. Or these summer fresh rolls. Or these Vietnamese spring rolls. Thank heavens I ran out rice paper and had to improvise something else for a snack. Otherwise my little obsession would come across a little bit …predictable.

cous cous cabbage snackThese salad boats are very flavorsome, fresh and fun to eat. There is a layer of cous cous (which is cooked with spring onions and yellow pepper), a layer of cooked red cabbage (YUM!), some extra yellow pepper (diced and fresh), sesame seeds and toasted walnuts. Using cos lettuce as a wrap for everything adds an extra layer of yummy crunchiness.

These colorful little things are perfect as a light snack and go well for an appetizer, lunch or a healthier Finger Food Friday.

cous cous cabbage snackTo make 6 ‘boats’ we used:

6 cos lettuce leaves
12 TBSP cous cous, cooked*
12 TBSP red cabbage, cooked**
6 TBSP yellow pepper, diced
6 tsp sesame seeds
6 tsp walnuts, toasted

To cook the cous cous, we simply added 1 cup hot water to 1/2 cup uncooked cous cous mixed with 1/2 spring onion and 1/2 diced yellow pepper. We left it covered for few minutes until the cous cous soaked up all the water.

To cook the red cabbage we used:

1 medium onion, finely chopped
1/2 red cabbage, finely shredded 
1/2 tsp fennel seeds
1/2 tsp juniper berries
1 garlic clove, finely minced

We cooked the onion on medium heat until softened. We added the fennel seeds and the juniper berries and stirred. After a minute or two we added the cabbage and stirred to coat. We cooked it covered, on medium to low heat, making sure to stir every now and then so it would not stick to the bottom. We also added about 1/4 cup of water when the cabbage mix was a bit too dry, because we didn’t want to fry it. At the end, we added the minced garlic.

To put our little snack together, we simply washed the cos lettuce leaves, added 2 TBSP cous cous and 2 TBSP red cabbage to each, then topped each with 1 TBSP yellow pepper, 1 tsp sesame seeds and 1 tsp of toasted walnuts. Nothing more to it. We didn’t feel the need to make a sauce/dip to serve them with (cous cous and cabbage were soft and flavorsome enough), but you can  definitely do so if you fancy. And if you’d like to make more than 6, simply double/triple/etc. the quantities.

cous cous cabbage snack

If you like this pretty little snack (and if you like us *blush*) don’t forget to enter our very first giveaway to celebrate Women’s Day! We’re giving away the most adorable handmade, upcycled bag that can be yours in 2 itsy bitsy steps. Go HERE (and scroll down) to see how.

handmade grocery bagC.

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