Moroccan Couscous Salad
11 Nov 2011 Leave a Comment
in Pasta, salad Tags: lemon, raisins, salad, whole wheat couscous
This is my new favorite couscous recipe! It is fresh and flavorful and mixes the savory with a little sweet. Veggies abound, too, adding texture and crunch to the otherwise straightforward dish.
This gorgeous salad went really well with the Lemon Feta Chicken, and made tons, so I will happily be eating it for lunch the rest of the week. Trust me, the 20 minutes it takes to cut up the veggies is well worth it for this winning salad. Make it. Love it. 
Moroccan Couscous Salad
Serves a crowd
Adapted from Epicurious
2 cups chicken broth
2 tablespoons extra-virgin olive oil, divided
1 tablespoon ground ginger
2 garlic cloves, pressed
2 teaspoons salt, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 10-ounce box whole wheat couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
1 cup trimmed sugar snap peas, cut in half
2 teaspoons finely grated lemon peel
1/4 cup lemon juice
1) Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, cinnamon, and cumin to boil in a large heavy saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes.
2) Fluff couscous with fork, breaking up any lumps. Transfer couscous to a large bowl. Add cucumber, red bell pepper, carrot, sugar snap peas, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper.
DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Mango & Black Bean Salad
22 Jul 2011 2 Comments
in salad Tags: black beans, brown rice, mango, salad
Salads have been my savior this summer. I am just starting to discover all the different flavors out there that make these salads shine. Today’s recipe, adapted from a Cooking Light recipe, features mango, lime and cilantro for a fresh and citrusy kick. It’s balanced by brown rice and black beans, which add a good dose of fiber and protein as well. Make this and serve it along side something spicy like jerk chicken, or serve it up in a wrap. Enjoy!
Black Bean Mango Salad with Pulled Barbecue Chicken
Mango & Black Bean Salad [adapted from Cooking Light]
Serves 6
1 ripe mango, peeled, pitted and chopped
1/2 cup thinly sliced green onions
1 cup cooked brown rice
2 tablespoons finely chopped fresh cilantro [yes, fresh cilantro is absolutely worth it!]
2 tablespoons salsa
Juice of one whole lime
2 tablespoons extra virgin olive oil
1 (15-ounce) can black beans, rinsed and drained
Toss all ingredients gently in a bowl, and refrigerate until ready to serve.
Gotta Have It Salad
02 Jun 2011 4 Comments
in One-dish meal, salad Tags: apples, Chicken, nuts, salad
I was a die-hard sandwich fan for a long time. It was my go-to lunch every day, and I thought I’d never waver. Big surprise, my tastes have changed. What sandwiches were to me in my twenties and thirties is what a salad is now that I’m in my forties. I crave them like crazy, and can’t go more than a day without a salad in my belly. Weird, huh?
Don’t get me wrong, I still love sandwiches, as does the rest of the family. They fill kids’ lunch boxes, tournament coolers, and road-tripping backpacks. They are wholesome and filling and a great way to pack in the nutrition when you are on the move. But, I don’t crave them like I do a fantastic salad. I just Gotta Have It!
I’m not talking about a wimpy little bowl of anemic-looking lettuce and a few tomatoes. I’m talking big and chunky, full of flavor and crunch. This recipe packs a whole lot of nutrition into one bowl, giving you about two servings of vegetables, a serving of fruit, plenty of fiber, and good dose of all-important protein as well. Add some whole grain bread, pita, or crackers and you’ve got yourself a wonderfully healthy and satisfying meal. If your afternoons are anything like mine, coordinating the lives for three active kids, your body will thank you for fueling it up in such a delicious way.
Gotta Have It Salad
Serves 1
2 c. leafy greens (baby spinach, spring mix, romaine…)
1/2 med. red pepper, chopped
1/3 sm. cucumber, peeled and chopped
1/2 sm. apple, chopped (I use McIntosh or Granny Smith)
1-2 T. dried cranberries
1 T. chopped walnuts (or peanuts or almonds or sesame seeds or…)
2 -3 oz. leftover chicken (or pork tenderloin or steak or grilled fish or…)
1-2 T. light balsamic vinaigrette
Throw it all in a big bowl, add the dressing, and enjoy. The beautiful thing about this is you can totally make it your own, as they say on American Idol. I have been known to add green beans, celery, carrots, grape tomatoes, or broccoli. What’s in your fridge? Give it a try, and let me know if you discover your own winning combination!
