I’m Holly Dyson + welcome. I provide plant-based catering for events and retreats in the Byron Bay region & beyond. Please visit ‘Work with me” for more information. I also upload delicious plant-based recipes.

Enjoy xx

Moroccan couscous salad

Moroccan couscous salad


For the couscous;

1 1/2 cups couscous 

1 1/2 cups boiling water with 1 tsp boullion// veggie stock 

1/2 cup raisins 


2 tsp cumin 

1/2 tsp cinnamon 

2 tsp paprika 

Sautéed Veg;

1 white Onion 

4 cloves garlic 

1 1/2 capsicum 

2 celery sticks 

2 grated carrots 


3 tbsp olive oil 

1 tbsp dijon mustard 

4 tbsp lemon juice

1/2 tsp maple syrup (more if you like your dressing sweeter)


Chop onion, garlic, capsicum, celery and grate carrots. 

Sauté onion and garlic on low med heat with a little water until soft. Add a little salt to help break the onions down. 

Add in the capsicum, celery and grated carrots. 

Add in 1 tsp cumin, 1/4 tsp cinnamon and 1 tsp paprika. 

Sauté for 10 minutes until veggies are all soft. Adding in a little more water/stock if the veggies start sticking to the pan. 

For the couscous; pour the 1 1/2 cups of couscous into pan with 1 1/2 cups of boiling water/stock, 1/2 cup of raisins and 1/2 tsp turmeric, the other 1 tsp cumin and paprika. Stir to combine and then cover with lid and let sit for 15-20 minutes. 

Whilst the couscous is absorbing, start making the dressing. Add all ingredients in a bowl and whisk to combine. Adding a pinch of salt and pepper to taste. Adding more lemon for acidity or maple for sweetness. 

Once couscous is ready, place in a big bowl and stir with a fork to get rid of the clumps. Add in the veggie mix, the dressing and strip to combine. Adding in more salt and pepper to taste. 

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