Emma Alter


I know I always advocate eating your leftovers and taking food for lunch, but sometimes you end up with a little bit of this ingredient, and a little bit of that, things that aren't really leftovers on their own. I like to check out the refrigerator once a week or so and gather all those bits and make some interesting lunch with them. At this time of the year it's even easier when you can toss in some spring vegetables as well.

Lunch today was a couscous based salad with all manner of things tossed into it, and it was quite tasty. I should have added some chickpeas or some edamame for protein, because I was hungry again by mid-afternoon. But at least I got my refrigerator cleaned out a bit. The list of ingredients is, of course, just a guideline. It's really just designed to let you open up your mind about the possibilities of making a meal out of what you already have. Just dump everything into a bowl, add some oil and vinegar and stir it all together.

Couscous salad

1 cup couscous, cooked 3 radishes, thinly sliced 2 cherry tomatoes, sliced 1 tbsp capers 6 olives, sliced 1 small handful of parsley, washed and chopped 1/2 avocado, cubed 1 tsp fresh dill, chopped finely

3 tbsp olive oil 1 tbsp red wine vinegar 1 tsp Dijon mustard salt and pepper to taste

1. Put the couscous, and all the vegetables into a large bowl and mix together.

2. Whisk the oil, vinegar and mustard together and pour over the vegetables. Taste for salt and add as required.

Difficulty Level: Easy