Menu #55

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

Couscous Salad

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