Black Eyed Pea Couscous Salad with Almond Butter Sauce

Stop drop and NUT BUTTER. Seriously, though. I don’t think I could get through a day without two things. The first thing is: DATES. The second thing is: NUT BUTTER. And boy oh boy, the combo of both of them is just out of this world, too. That combo is probably something that should happen daily as well.

Today’s post there won’t be much chatter because I’ve got essays to write and two tests coming up for this week, so without further a due onto the recipe! This is a delicious, fragrant, hearty but simultaneously light dish. I just LOVE it. It goes perfectly paired with my light carrot salad with cardamom and chia seeds which will be coming to the blog shortly. It really is the perfect bring-to-the-barbeque dish for those wondrous Summer picnics or get together evenings.

The roasted almond butter adds a nutty heartiness that is just mouthwatering and when paired with the soy sauce creates the perfect balance between sweet and savory. Furthermore, there is a delicious balance between light and hearty, decadent and fresh.

Ingredients:

For the main dish

· 1.5 cups cooked black eyed peas

· 1.5 cups dry couscous (whole wheat or normal)

· 1.5 cups boiling water

· 2/3 cup diced cucumber

· 2/3 cup diced celery

· 1/3 cup chopped basil

· 2 tightly packed and heaped cups of spinach

· 1 tablespoon toasted sunflower seeds

· ½ - 1 teaspoon salt

· 2 teaspoons garlic granules

· 1 teaspoon mixed herbs

· 1 Avocado + ½ lemon

For the sauce:

· ¼ cup roasted almond butter

· 2 tablespoons dark miso paste

· 2-3 tablespoons soy sauce

· 3 tablespoons of water

Method:

1. Firstly, get your couscous going. Place the dry couscous in a bowl (a bowl that either has a lid, or a bowl that enables you to place a plate or some such thing over it to cover it so that you can steam the couscous with the boiled water). Place the garlic granules and mixed herbs into the dry couscous along with the salt and mix well. Pour the 1.5 cups of boiling water into it mix a bit and then cover. Allow to steam for 5-10 minutes while you carry on with your other components of the dish.

2. Chop your celery and cucumber and set aside in a bowl with your cooked black eyed peas. Add in the chopped basil and toasted sunflower seeds.

3. Wash and chop your spinach. Place in a pan with a small dash of water, bring to heat and allow to wilt. Once you start seeing the spinach turn a bright green color and become slightly limp, turn the heat off. Stir well to distribute heat evenly and then drain excess water. Sprinkle with lemon juice.

4. Add the spinach to the celery mixture.

5. Fluff the couscous with a fork. Then add your vegetable mixture to the couscous. Stir well.

6. Place all the ingredients for the sauce into a bowl and mix well until a smooth sauce is made. Either you can mix some of the sauce into the dish, or you can place a bowl with the sauce in it on the table and serve just like that so that people can add their own sauce. Warning: the sauce is delicious and will go FAST. Also, the sauce IS very salty. This is purposeful. The starchy nature of the couscous absorbs a lot of the saltiness when you eat them together.

7. Top with fresh avo and ENJOY!

Black Eyed Pea Couscous Salad with Almond Butter Sauce