mondomulia

This week's recipe for the "Food for Runners" series is a sweet and nutty couscous ideal for a pre-race meal.

Choosing the right foods is very important to improve your performance  and make it optimal. The ideal pre-race meal should consist of carbohydrates and be easily-digested. This couscous recipe is perfect because it also provides "healthy fats" and energy thanks to the toasted nuts.

I found the recipe on Women's Running a few months ago, when I was training for the Run to the Beat Half Marathon. It's a tried and tested recipe and you can't get too wrong here: simply throw the onions in a deep pan with oil, butter and balsamic vinegar and cook the couscous on the side. Toast the nuts, add the rocket and mix it all together!

My fiance's comment to this dish was "brilliant"! Definitely a recipe to add to the books! ;)

Ingredients

For the caramelised onions

* 1 tsp olive oil * 1 tsp butter * 2 large white onions, sliced * 3 red onions, sliced * 1 tsp balsamic vinegar * thyme

For the couscous

* 200g couscous * Handful of pine nuts, walnuts and cashews * 40g rocket

Preparation

In a large frying pan, heat the oil and butter, then add the onion slices. Cook on a medium heat until soft, stirring regularly. Add the balsamic vinegar and thyme, and continue to caramelise for at least 30 minutes. (I also added a spoonful of brown sugar but it's not essential).

Meanwhile, boil 200ml of water and add the couscous with a knob of butter. Cover and leave for 5 minutes. Then break up the grains with a fork.

Toast all the nuts in a dry pan and then add to the couscous with the rocket. Season well with salt and pepper. To finish, spoon the onions over the couscous and fold through. Serve hot or cold.