Once upon a time there was a girl, who loved sweets. She loved sweets so much that that she scarcely had the time or the appetite for anything else. Her sweets-filled day began with a slice of toast spread generously with nutella, and long sips of vanilla lattes. Lunch was a muffin or scone (chocolate chip sreusel, banana honey walnut) and dinner was equally as nutritious. Life moved along sweetly. One day the girl woke up wanting something else, her tastebuds cried out;"give me something fresh and juicy". Her teeth longed for something with a crunch. Her eyes envisioned something green and leafy. "Methinks it's time for salads" said she, "but not the usual rabbit fare, something filling and delicious so that I don't feel like I'm eating lettuce flavored air."
So for dinner that friday night, when her family gathered round the table, she served Israeli CousCous Salad alongside the Mediterranean Red Snapper. They ate it all up, asked for seconds, skipped dessert and went to bed happily ever after.....
Israeli CousCous Salad
In a med. saucean heat 2 c. vegetable broth or water until boiling. Place 1 c. Israeli couscous and cook until couscous soaks up all liquid. In a med. bowl place 1 peeled and chopped small cucumber, 1 chopped tomato, 1/2 c. chopped kalamata olives, 1 bunch of chopped green onions, 1 tbsp. chopped parsley. Mix couscous into the chopped veggies. Combine several handfuls of fresh spinach into the mixture. In a small bowl whisk together juice of 1/2 lemon, 2 tbsp. olive oil, and a dash of salt. Pour over the couscous and mix together. Add a splash of balsamic vinegar, if desired. Refrigerate for at least an hour to let the flavors blend. Sprinkle with 1/2 c. crumbled feta before serving.
So for dinner that friday night, when her family gathered round the table, she served Israeli CousCous Salad alongside the Mediterranean Red Snapper. They ate it all up, asked for seconds, skipped dessert and went to bed happily ever after.....
Israeli CousCous Salad
In a med. saucean heat 2 c. vegetable broth or water until boiling. Place 1 c. Israeli couscous and cook until couscous soaks up all liquid. In a med. bowl place 1 peeled and chopped small cucumber, 1 chopped tomato, 1/2 c. chopped kalamata olives, 1 bunch of chopped green onions, 1 tbsp. chopped parsley. Mix couscous into the chopped veggies. Combine several handfuls of fresh spinach into the mixture. In a small bowl whisk together juice of 1/2 lemon, 2 tbsp. olive oil, and a dash of salt. Pour over the couscous and mix together. Add a splash of balsamic vinegar, if desired. Refrigerate for at least an hour to let the flavors blend. Sprinkle with 1/2 c. crumbled feta before serving.
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