Summer Couscous Salad.

Well, it’s here! The heat of the summer has arrived, and with it, my confusion about what I want to eat.  Perhaps that sounds odd, but something about the heat makes me feel apathetic and uninspired in the kitchen.  Basically I just want an IV drip of coconut juice and lemon water with the occasional ice cream cone thrown in the mix.  But, that’s not really going to work, so I’ve got to find some proper nutritious ways to feed myself.

Here’s a recipe for a lovely cold couscous salad which I’ve recently been playing around with.  It’s great on a hot day, because it is cool but it also has the refreshing zing of parsley.

It’s a pretty simple recipe open to all sorts of interpretations.  I’ve made it 3 distinct ways so far, but here is my most recent of them, and my favorite so far.

Boyfriend Yogi really likes this.  His favorite way to eat it is on a bed of lettuce (grown in our little veggie patch!) and doused in this creamy chipotle dressing he found somewhere (and by that I mean, he bought it before I got a chance to get too obsessive with label checking!).

Israeli (or Palestinian depending upon your leanings perhaps) Couscous Summer Salad:

Cook 2 cups of the big chewy yummy kind of couscous (often called “Israeli) by adding to boiling water, cooking for 7 minutes or so and then rinsing with cold water.

Allow the couscous to chill in the fridge while you prepare your veggies.

Chop – 1/2 a green bell pepper

–  1/2 a red bell pepper

–  a few big carrots

–  a bunch of parsley (chop as fine as possible)

–  half a block of organic sheep’s milk feta (if you eat dairy)

Squeeze  – A whole lemon.

– Add to a jar with 3 tablespoons of EVOO

–  1 pressed clove of garlic

– a dash of sea salt or Herbamare

–  a very generous grind of pepper

– a teaspoon of smoked paprika

Shake the jar rapidly to mix

Mix  the veggies with the cold couscous and then dress it.

Allow the salad to sit for a few minutes before serving so it can pick up the flavors!

 

A few other fun options for veggies –  olives! cherry tomatoes! green onions! celery! mint! avocados!

Try it out and let me know if you come up with a stellar combo!

 

Love and Light.

Happy Summer Eating!

Frances

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