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Green cous cous salad

Let’s have a bit of food nostalgia fun and talk about time warp foods for just a moment. I’d say my top go tos which take me back are : cheese and gherkins, lemon poppyseed cake, and cous cous. They were all HOT trending foods throughout the 70’s to 90’s and I still love em. Cous cous, circa 1991-99, is a quick and easy grain to add to your meal (you can buy both white and wholemeal cous cous in the ‘rice’ type variety) and if you’re up for some time warping in the kitchen then it’s definitely an ingredient to have in your pantry. I’ve taken my 90’s favourite and re-fashioned it for a more contemporary look with zucchini, broccolini, parsley, edamame and caramelised onion. It works folks…better than tencel jeans with boob tube tops, platform sneakers and bad eye make up of a similar era. Enjoy.


Serves 4-6 as a side with your choice of protein

Dairy Free : Vegetarian

3/4 cup wholemeal cous cous

1 cup salt reduced vegetable stock

2 tablespoons extra virgin olive oil

1 large (300g) zucchini, sliced thin as coins

3 tablespoons parsley, finely chopped

1 bunch broccolini, trimmed and stems cut in thirds

200g cooked edamame / soy beans (I buy these…)

2 tablespoons caramelised onion (I use this one…)

pinch chilli flakes

1 cup rocket leaves

1/2 teaspoon finely grated lemon zest



1 tablespoon extra virgin olive oil

1/2 tablespoon apple cider vinegar

1 teaspoon maple syrup


Whisk together ingredients for dressing in a small bowl and set aside. Heat a frypan on medium heat, add extra virgin olive oil to coat, then zucchini and parsley and cook for 8-10 minutes, stirring frequently so they don’t stick. Transfer to a plate then add the broccolini and cook for 4-5 minutes so they stay tender still. Once ready to serve, toss all ingredients together with dressing in a large bowl then transfer to a serving plate and enjoy!


Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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