On the nights that I come home and bake my dinners consist of something very quick: cereal, salads, cheese and crackers, etc. Some variation of couscous salad has been in my rotation lately. The couscous cooks up in 5 minutes and you are ready to add whatever flavors you are craving. Last night I got out the parsley to start chopping it up, or so I thought it was parsley. Keep in mind, I’m in such a rush because I’m starving I’m not paying close attention to things which is probably why I didn’t realize it wasn’t parsley at first. As I’m chopping away, cilantro is perfuming the kitchen air. My greek couscous salad quickly turned into a southwestern version. It was a last minute, throw whatever southwestern inspired things I could think of into a bowl and eat. Mind you…I’m starving! Like passing-out-if-I-don’t-eat-this-right-now hungry. End result…..an effortless, quick, salad that was healthy and satisfying.
Thanks for stopping by! Have a wonderful Wednesday!!
Southwestern Couscous Salad
- 1 cup water
- 1 cup couscous
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn, fresh or frozen
- 1/4 cup cilantro, chopped
- 1 avocado, chopped
- 1/2 cup salsa
- Lime juice, 1-2 limes
- Season with salt and pepper
- Optional: Cumin and chili powder for added flavor
1. In a medium saucepan, bring 1 cup water to a boil. Remove from heat, add in couscous. Stir until combined and cover for 5 minutes (off heat).
2. Lightly fluff couscous with a fork.
3. In a medium bowl, combine couscous, black beans, corn, lime juice, and salsa. Add in cilantro and stir until combined. Add in avocado and gently stir. Season with salt and pepper.
4. Garnish with a few avocado chunks and cilantro. Enjoy!
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Last Sunday Brent and I set out on our usual grocery shopping trip. Nothing was exceptionally different about this trip from a normal Sunday routine…..until low and behold I find Meyer Lemons and these intriguing Honey Tangerines. The Meyer Lemon was exciting in and of itself because I haven’t seen them at our supermarket lately…but that’s for another post. Onto the Honey Tangerines.
I love finding new produce to try! I’m not sure if I’ve always overlooked this citrus-y fruit or if this is the first time I’ve come across one. Regardless, they are delicious. Honey tangerines are a cross between an tangerine and a sweet orange, also known as Murcott oranges. To the web I went and came across this recipe. I was a little skeptical about the dressing because of the soy sauce. I wasn’t sure if it would be too overpowering in the salad but all the flavors worked so well together. The honey tangerine is sweet which played off the salty cashews nicely. And the same goes for the dressing with the soy sauce and the lime juice. I reduced the soy sauce slightly and I’m glad I did. I think the full amount might have been a bit too much. Not only was the salad light and tasty….look at those colors!! Love it!
Spinach Honey Tangerine Salad
- Fresh Baby Spinach
- 1 Honey Tangerine, peeled and cut into chunks
- 1/2 cup cashews
- 1/2 tsp soy sauce
- 4 tsp lime juice
- 3 tsp extra virgin olive oil
- salt and pepper to taste
1. In a bowl, combine soy sauce, lime juice and olive oil. Whisk until combined. Add salt and pepper to taste. Set aside.
2. Divided between 2 plates, combine spinach, honey tangerines, and cashews. Drizzle dressing on top of greens. Enjoy!
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Wheat berries have become very popular over the last few years, at least it seems they have. I finally got around to trying them a few months ago at my old job. They had some sort of wheat berry salad but I couldn’t tell you what was all included in the mix. I can tell you, however, that I adored this nutty grain of wheat. They are a great source of fiber and very versatile. I’ve seen them in soups, salads and even as a breakfast food.
I’ve been loving dried fruit in my salads lately so why not take all the same components and just replace the lettuce with wheat berries. This recipe was definitely a success. I was torn on whether to make the dressing a balsamic or lemon vinaigrette. I don’t think you can go wrong with either, but I decided to use the lemon version this time. This salad was perfect for lunch. It was filling and light with a bit of sweetness. I asked the hubs how he would describe it….”Refreshingly fresh!” How can I follow up that description. haha! If you haven’t already, give these wheat berries a try. Very good!! I already have my next wheat berry salad in mind…..details to follow soon. Thanks for stopping by and have a great weekend!!!
Wheat Berry Cranberry Pecan Salad
- 1 cup wheat berries
- 2 1/2 cups water
- 1/2 cup toasted pecans, chopped
- 1/2 cup dried cranberries
- 1/4 cup feta
- 1 – 2 green onions (depending on taste), chopped
- 3 tbsp extra virgin olive oil
- 4 tbsp lemon juice
- Salt and pepper to taste
1. Combine wheat berries and water in a medium saucepan. Bring mixture to a boil, lower heat and simmer covered until the wheat berries are tender but still chewy in texture, about 15 minutes. Remove from pan and strain out water. Set aside and allow wheat berries to cool.
2. To toast pecans, preheat oven to 375 degrees. Place pecans on a baking sheet and bake for about 8 minutes or until fragrant. Remove from oven and allow to cool.
3. In a small bowl, whisk together olive oil and lemon juice. Add salt and pepper to taste.
4. Combine wheat berries, dried cranberries, toasted pecans, feta and green onions in a bowl. Mix together. Drizzle lemon vinaigrette over mixture and stir until combined. Season with salt and pepper.
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Posted in Dinner, tagged Chickpeas, Salad on May 23, 2010 |
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My garden is finally planted, well my herbs at least. I’ll be finishing up the veggies tomorrow night. I love having fresh herbs readily available in my backyard!! But before I go any further, I have a confession to make…….I’m somewhat of a fresh “from the garden” herb snob!! Especially when it comes to basil. My husband keeps threatening to shut me down because I’ve only used basil a handful of times so far. hahaha! I do love basil….and rosemary, and parsley, and dill. But during the winter months, the selection at the grocery store always looks so sad. It’s starting to wilt and the beginnings of dark spots are visible. I know they have traveled long distances to try to showcase their wonderful flavors and aromas and I shouldn’t be so picky. Maybe this winter I’ll give the produce aisle packages a fair chance. BUT….now that our frosty nights are behind us (fingers crossed – I do live in Ohio) I can cook and bake lots of fun new recipes with my happy looking herbs out the back door.
Back when I started watching the Food Network on a regular basis, one of my favorite shows was Healthy Appetite with Ellie Krieger. She always made the best healthy looking dishes that seemed fairly easy. I’ve been making her baked falafel for a few years and they are always good. They come together pretty quick in the food processor. I made mine into 6 patties this time and baked them about 15 minutes on each side until the tops are golden brown. Tonight I had mine on a bed of arugula, grape tomatoes, some slices of cucumber and drizzled with lemon juice for the dressing. Light and springy….a perfect way to start off another week. Hope everyone had a great weekend!!
Recipe adapted from foodnetwork.com
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1/4 cup cilantro
- 1/4 cup parsley
- 1 tbsp olive oil
- 1 1/2 tbsp lemon juice
1. Preheat oven to 425 degrees.
2. Combine all falafel ingredients in a food processor. Process for 10 seconds. Scrape down sides of bowl, and pulse for another 10 seconds, or until all ingredients are well incorporated but mixture is still slightly coarse and grainy. Form mixture into 16 small patties. Place on greased baking sheet and lightly mist tops of falafel with olive oil.
3. Bake for 10 minutes, flip over, and bake for another 10 minutes until falafel patties are crisp and browned.
4. Serve on a bed of lettuce or in a sandwich with some tzatziki sauce.
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