It’s a very muggy day here in Melbourne, and the rain is currently pouring after some extreme heat. Here’s hoping the rain will wash away some of the humidity we’ve been experiencing as of late and we can all have a bit of a breather.

When rain and sunshine mix there often appears a rainbow – so I decided to create this Rainbow Chili Couscous dish! It is the perfect quick fix for a hot muggy afternoon like today. I had this dish prepped and served in just 15minutes! Job done. I hope you like it as much as we did.

Sugar Free, Vegetarian, Vegan (optional)

(Serves 4-6)

Ingredients for couscous

2 cups of whole wheat couscous
2 cups boiling water
1 clove garlic (crushed)
1-2 Red Chilies (chopped)
Season to taste (such as a sprinkle of turmeric, cracked pepper, paprika etc)
Selection of colourful vegetables. I used:
1 red bell pepper (finely diced)
1 red onion (finely diced)
2-3 stalks of celery (finely diced)
1/2 cucumber (finely diced)

Dressing
2 tbsp sour cream (optional)
Juice of one lime
6 mint leaves (some finely chopped and some to garnish)
1 pomegranate

Method
Finely chop your chosen vegetables (the more colourful the better!)  Saute in a saucepan with some coconut oil and crushed garlic for 5mins.

Add the couscous and boiling water. Turn the heat off completely and cover with a lid. Allow to sit for 5mins.

To serve, add some finely chopped mint leaves, the juice of one lime, a dollop of sour cream (optional) and some pomegranate.

This dish tastes just as nice serve chilled and will keep in the refrigerator for 3-4 days.

Rainbow Chili Couscous
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