Recipe: Green Couscous Salad

Serves 2-3


1 cup (200g) couscous

1 vegetable stock cube

1 cup frozen green peas, steamed.

1 green capsicum, diced

1-2 stalks of celery, sliced

3 medium potatoes, diced

1 avocado, chopped

1/3 cup chopped dill

Handful of mint leaves, torn

4 tbsp pistachio kernels, roughly chopped

2 tbsp pepitas (pumpkin seeds)

A couple of handfuls of baby spinach

Juice of one lemon

Drizzle of extra virgin olive oil

Sea salt and pepper


1. Place couscous in a heatproof bowl. Dissolve stock cube in 1 cup of boiling water, then pour over couscous. Cover and stand for 5 minutes.

2. Meanwhile, cook potatoes in a microwave steamer for 5 minutes or until tender and then grill then in a pan with little olive oil and a pinch of sea salt until browned, around 5 minutes or so.

3. Fluff the couscous with a fork, then add all of the remaining ingredients. Finish the salad with a drizzle of olive oil, the juice of 1 lemon and season with sea salt and pepper. Toss well and serve.


My name is Nina Barwald and I’m currently a stay-at-home mum, looking after my 4 month old son. My normal occupation is working as an Investment Analyst, but my biggest passion is creating healthy and delicious plant based meals in my down time. After doing my own research into animal welfare and the environmental impact of animal agriculture, I decided to go vegan two years ago. Since then, I have also discovered the amazing health benefits of plant based foods and I feel incredible. Since becoming a mother, following a healthy diet has become even more important to me, to ensure that I nourish my baby and teach him healthy eating habits as he grows. 
My Instagram page is a place for me to share my creations and promote healthy plantbased food: @ninabarwald
I also have a blog site where I share some of my recipes: