Broccoli & Corn Salad Two Ways

Quick, easy and tasty

I created this quick and easy salad that can be used two ways. Step by step pics to the right. 

Ingredients:

  • Red Onion
  • Garlic
  • Chili
  • Corn
  • Broccoli
  • Coriander
  • Sunflower Seeds
  • Curry powder (couscous version) or Soy Sauce, Honey and Sesame Oil (noodle version)
  • Couscous/Vermicelli Noodle (Bean vermicelli is made from… well, beans, so they’re gluten free. You do get rice noodles as well)

Method:

Braise onions in olive oil (or sesame oil) and add garlic and chili to cook out – at this point I would add the curry powder and not close to the end as in the pics – which was actually an after thought. Cut up broccoli stems and add to softened onions. Add corn and simmer for a bit then your chopped up coriander and sesame seeds. Season with salt and pepper. 

When making my couscous I add it to a bowl with boiled with salt and olive oil and cover with cling wrap. I usually do this in the beginning of the cook so it has some time to soften. I fluff it with a fork and if it still needs to be softened more just add some more warm water and cover again. It usually doesn’t take long. Oh and I added cooked lentils as I had some left over from Atarah’s food. 

The noodle also just needs to sit in a bit of boiled water in a bowl as it softens quickly. 

Couscous Salad

Bean Vermicelli Noodle Salad