I know I’ve already posted a couscous salad recipe, but this particular combination is one of my faves. I’m not sure if it's the coconut oil, the tri-color couscous (flavored with spinach & carrot), or the yellow pear tomatoes, but it's really tasty! Couscous takes only 5 minutes to prepare because it is pre-cooked, which is a large reason it’s one of my go-to side dishes. Directions usually call for you to add boiling water to the couscous and cover for 5 minutes, but I like to toast the couscous first because it adds a nuttier flavor to the dish. The vegs, herbs, and cheese in this salad vary every time, so feel free to mix it up to your taste. J
Yields: 8 servings
4 T coconut oil (you can easily use butter or oil)
3 C tri-color couscous
3-1/2 C chicken stock, warmed
1 C warm water
1/2 t salt (add more to taste)
1 15.5-oz can garbanzo beans, drained & rinsed
1 2.25-oz sliced olives, drained
1 English cucumber, diced
Handful of yellow pear tomatoes, halved
2 T chopped parsley
1/2 C grated parmesan cheese
Drizzle extra-virgin olive oil
Splash red wine vinegar
S&P, to taste
Melt the coconut oil over medium heat in a saucepan. Add the couscous, stir to coat with the oil, and cook 1 minute. Add the stock and water, bring to a boil, and then turn down the heat to lowest setting. Cover and cook 5 minutes, all the liquid should be absorbed. Transfer the couscous to a large bowl and allow to cool. (I sit mine in the fridge for an hour.) Once cooled, add the other ingredients and toss to incorporate. Season with salt & pepper to taste.
Now, on to this week’s menu. . .
Monday: Leftover Makeover—Grilled Chicken & Veg Quesadillas w/ salsa & Greek yogurt/Mexican rice/black beans
I changed our Housewarming Party menu yesterday to a fiesta with carne asada, tequila-lime chicken, seasoned ground beef, Mexican rice, and a southwest layered salad. I’m using up the yummy leftover chicken as well as the crudité platter vegs to grill up some quesadillas.
Tuesday: Spinach-Feta Cheese Turkey Burgers in whole-wheat pitas/couscous salad/grilled potato wedges
These are those spanakopita burgers from my menu last week. Although I did assemble the burgers, we never got around to eating them. I stored them in the freezer and they’re all ready for us to throw on the grill. I’ll share the recipe soon!
Wednesday: Orange Chicken/steamed brown rice/edamame
Thursday: Broccoli Soup/cheese Panini
X-man is also hosting a water playdate this afternoon with water balloons and his Slip n’ Slide. We’re having mini turkey & cheese and PB&J sandwiches, pasta salad, fruit salad, & ice cream sundaes!
Friday: Picnic @ the Park! Turkey-Bacon-Avocado Wraps/deviled egg potato salad/chips/raspberry-oat bars
We’re heading out for a picnic at our local Movies @ the Park to watch Wreck-It Ralph.
Saturday: Pretzel-Crusted Chicken Tenders w/ honey-mustard sauce/zucchini fries/fruit of some sort
Sunday: Dinner & Movie Out
We’re heading out to watch Turbo, and BDL is just as excited as Xavier! J