Pearl Couscous Salad

Summer is here and that means beautiful bright salads can be served every day =D it’s the ONLY thing I love about summer hahhaa

I hope you’ll love this beautiful pearl couscous salad I made last night. Super easy and so good!



1 Cup pearl couscous
1.5 Cups chicken stock or 1.5 cups water with some powdered stock inside
1 TBS oil
1/2 of a cucumber, diced small
Small punnet cherry or grape tomatoes, halved
Small block feta cheese (not the soft one) Chopped small
1 Can chickpeas, rinsed
1/2 Red Capsicum, diced small
1/2 Green Capsicum, diced small
Handful of chopped black olives
1/4 Cup red onion, very finely chopped
Small handful of Parsley or Coriander chopped finely if wished
2 Lemons juiced and zest of 1
1 generous tablespoon honey
Olive oil
Salt and pepper to taste


Cook 1 cup pearl couscous in 1.5 cups chicken stock until soft. Leave to cool, stir occasionally to ensure all stock is absorbed equally.

To bowl add chopped cucumber, red and green capsicum, some red onion, chick peas, cherry tomatoes, chopped parsley and any other veggie you like if wished.

Add juice of 2 lemon and some the zest, olive oil, some honey, salt and pepper. Then stir through chopped feta. SO YUM !!

Feel free to add chopped herbs at the end


Balsamic Garlic Grilled Mushroom Skewers


I’m part of a fantastic website where you share ideas, recipes, review products and more called Shopper Social. Not only do I LOVE to trial products and review them but I also love to see new recipes.

This delicious looking recipe caught my eye and I just HAD to share with you!

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Balsamic Garlic Grilled Mushroom Skewers


As a replacement for meat or as a side at your next BBQ – however you fancy, they’re a great addition to your table!

Smoky grilled balsamic and garlic marinated mushroom skewers

ingredients serves 4
  • 900g mushrooms, sliced 1/4 inch thick
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce (or tamari)
  • 3 cloves garlic, chopped
  • 1/2 teaspoon thyme, chopped
  • salt and pepper to taste
  1. Marinate the mushrooms in the mixture of the remaining ingredients for 30 minutes.
  2. Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side.

Quinoa Salad

The perfect take along for a BBQ or picnic !



Cook tri colour quinoa as per packet directions. Once completely cold add to it:

pinch of salt
1/2 cup chopped fresh coriander
1 1/2 cups chopped fresh parsley
Sliced almonds
Dried cranberries
Pumpkin seeds
Chopped spring onions

Mix well then refrigerate until needed.

Enjoy !