Mediterranean Cous Cous Salad

July 12, 2013 § 2 Comments

I’m not a huge recipe repeater. In fact, in my first year or marriage I don’t think I made the same thing twice, except for pizza. I just really love trying new things and mixing it up. I’ve mellowed from that a little bit but not a ton; I’d rather make something new most days.

The reason I told you that is to emphasize that when I say I’ve made this four times in a month and a half you realize that’s a big deal. This salad is REALLY GOOD. It’s become my go to potluck, picnic, lunch thing. Try it. You’ll see.

Back to the salad. It’s got some great ingredients and is perfect for summer. It doesn’t involve a stove, is good warm or cold and you can use fresh basil and tomatoes. If you add some grilled chicken you’ve got a main course too.

You also combine the flavors or sun dried tomatoes and marinated artichoke hearts. You can’t go wrong. Hop on the cous cous salad train! (Oh and feel free to add some red onion, I’m not a huge fan so I skip it, but if its your jam just go for it).
Mediterranean Cous Cous Salad
  • 1 cup Trader Joe’s Cous Cous
  • 1/2 cup feta cheese
  • 1 jar marinated artichoke hearts
  • 1/2 cup sun-dried tomatoes, in olive oil
  • 1 cup cherry tomatoes, halved
  • 1 can garbanzo beans
  • 1 cup fresh basil
  • juice from one lemon
  • Olive oil
To Make:
1) Prepare cous cous according to directions on the box. Or you can boil the water in a large glass measuring cup, then pour in olive oil and cous cous and cover with pastic wrap. Let sit for 15 minutes then fluff with a fork.
2) Prep your ingredients: drain and rinse garbanzo beans. Cut the marinated artichoke hearts into smaller pieces. Halve the cherry tomatoes. Chop basil into bite sized pieces.
3) Pour cous cous into large bowl. Add in the rest of the prepared ingredients and feta cheese and mix well. Squeeze lemon juice on top and add a little bit of olive oil. Toss and enjoy!

Broccoli Salad

January 10, 2013 § 2 Comments

Sometimes you need broccoli in your life. A healthy crunch between your teeth to make you feel like it’s okay that you didn’t do your crunches or go to yoga that day.
Maybe you sat inside because it was raining all day and drank cocoa and watched documentaries. It’s alright because you’re eating broccoli!
This is a particularly wonderful form of broccoli too. It’s got a delicious dressing and can be served at room temp or cold. It’s fancy enough to serve for Christmas (like I did) or laid back enough to pack in your lunch all week.
Broccoli Salad
from Kristen via “Vegetable Dishes I Can’t Live Without”
For the salad
  • 1 large bunch broccoli
  • 1 tart apple, like granny smith
  • 1 small red onion
for the dressing
  • 2 tbsp cider vinegar
  • 2 tbsp dijon mustard
  • 1/2 tsp minced garlic
  • 1/4 tsp salt
  • pepper
  • 2 tsp honey
  • 5 tbsp olive oil
To make:
1) Bring large pot of water to boil. Cut broccoli into large bite-sized pieces. Slice the red onion (like picture above). Put red onion into bottom of colander in the sink. Slice apple into half-inch pieces and set aside.
2) Once water is boiling dump in broccoli and simmer for 1-3 minutes, until color brightens and slightly cooked. Then pour broccoli and hot water over colander to slightly cook the onions and drain the broccoli. Leave there.
3) To make the dressing I just put all the ingredients, vinegar, mustard, garlic, salt and pepper, honey and olive oil, into a jar and shake vigorously.
4) Put broccoli and onion into serving bowl. Add apples and combine. Drizzle dressing over the salad and use spoon to mix in until it’s all covered. If you’re making it ahead of time refrigerate until you’re ready to eat it or serve at room temp. Enjoy!

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