Spinach, Blueberry & Cucumber Cous Cous with Lemon Hummus

 Today the sun shone, sun cream was rife and the ice tray in the freezer is empty. Tonight I craved a summer salad, something that didn't take more than twenty minutes to put together and had a sweet, fresh edge. May I present my discovery. 

SPINACH, BLUEBERRY AND CUCUMBER COUS COUS WITH LEMON HUMMUS

Serves 2-3

INGREDIENTS

150g Cous Cous

250ml hot vegetable stock

100g blueberries

½ cucumber, peeled and cut into rounds

50g young leaf spinach

1 tbsp. olive oil

Zest of 2 lemons

FOR THE HUMMUS

1 tin chick peas, drained

4 tbsp. tahini

2 cloves garlic, peeled

Juice of 2 lemons

2-3 tbsp. cold water

Salt

DIRECTIONS

1 / Drain the chickpeas and rinse under cold water. Empty into a food processor with the tahini, garlic, lemon juice, salt and water. Whiz to a smooth paste, adding a little water until you reach your desired consistency. Set aside while you make the salad.

2/ Toast the cous cous by simply putting a heavy based frying pan on the heat and add the cous cous. Toss them around the pan until they start to turn golden, about 4-5 minutes. Remove from the heat and add the hot stock. There will be steam and fury. Leave the cous cous to soak up the liquid off the heat for a few minutes, stirring once or twice to ensure the stock is evenly distributed.

3/ Empty the cous cous into a bowl and the spinach leaves, cucumber, lemon zest and blueberries (keeping back a few blueberries and lemon zest for garnish). Add the olive oil and combine well. Empty onto a plate and top with the reserved blueberries and lemon zest.

4/ Serve your fresh salad with a bowlful of hummus.