With only one week to go unti Marathon Day (eeek!!), I am making every meal count! I try and pack in some good carbs, vitamins, protein and healthy oils into every meal to make sure that, come race day, I’m in tip-top nutrition condition!
This is one of my favourite cous cous salads, which is quick and easy to make up in a big batch, and then serve throughout the week. It sits nicely in a lunchbox and can be eaten on the move or on the couch! It’s healthy yet comforting, summery yet not too light, and great fuel for days when you plan to head out to do something active a few hours after lunch!
Cous cous, Beetroot and Mint Salad
Serves 2
100g dry cous cous
Handful of raisins or sultanas
1tsp chilli flakes
1 tsp cumin seeds
1/2 tsp cinnamon
Salt and pepper
1 400g can black eye beans
1/3 cucumber, peeled and chopped into cubes
2 cooked beetroots, chopped into cubes
Handful of fresh mint, washed and torn into pieces
Handful of toasted almonds
Juice of half a lemon
1. Make the cous cous by mixing the grain with the raisins, chilli, cinnamon and cumin and salt and pepper in a bowl and then covering it with boiling water. Leave to stand, covered with a plate, for 5-10 minutes.
2. Once the cous cous is cooked, stir in the beans, beetroot, cucumber and mint.
3. Serve topped with toasted almonds and a squeeze of fresh lemon juice.
Running, Naturally 