So Spring has sprung in Sydney and I couldn't be happier. With a growing (pregnant) belly, the less layers I have to wear the better. Bring on airy, flowy dresses I say! Similar to my changing wardrobe, our pantry and fridge is going through a bit of a makeover too. The fruit bowl is overflowing with citrus & berries, leafy salad greens fill our veggie crisper and more fish has been on the menu, oh and I can't forget about the chocolate (but that's probably due to the pregnancy cravings vs the change in seasons....). So you get the gist, lighter, fresh foods is what it's currently all about. This Pearl Couscous Salad recipe definitely hits the spot. If you haven't heard of Pearl Couscous before, it's a wholegrain made from either semolina or wheat flour. Also known as Israeli Couscous, it has a chewy texture and a slightly nutty flavour. Like plain couscous, it is quite bland on its own so needs some jazzing up with seasoning and spices. I recently made this salad to have with our Homemade Green Falafel recipe, however it's delicious served with some grilled fish or meat too. It's incredibly refreshing salad with lots of delicious crunchy & chewy texture. If you're looking for a Gluten-Free version, just swap the pearl couscous for quinoa, buckwheat or even wild rice. Pearl Couscous Salad

• Pearl Couscous 1 1/2 cups
• Water 2 1/2 cups
• Olive Oil 1 tsp
• Red Onion 1/2, finely chopped
• Long Red Chilli, 1 de-seeded finely chopped
• Parsley large handful, roughly chopped
• Zucchini 1 small, halved lengthways, inner seeds scooped out & discard, finely chop
• Red Capsicum, 1 de-seeded finely chopped
• Lemon 1/2 juiced
• Olive Oil 1-2 TB

To begin, place the couscous into a fry pan with 1 tsp of olive oil and cook for 1 min over a medium heat. Add 2 1/2 cups of water and bring to a simmer. Cover with a lid and cook for 8-10 mins until the water is absorbed and the couscous is al-dente. Transfer couscous to a bowl and allow to cool. Once the couscous has cooled, add the chopped parsley, red onion, chilli, zucchini and capsicum. Pour in the lemon juice and olive, season with salt & pepper and give the salad a good stir and toss. Check the seasoning & flavour and add a little more lemon juice, olive oil or salt & pepper if need be. You want to have a light & zingy fresh flavour. Serves 6