Chopped Couscous Salad

Here's a relatively easy couscous salad to put together. Most of the prep is dicing things up. You can also easily modify this with what you have on hand. You could swap cannelloni beans with garbanzos, Israeli couscous for the traditional style or even orzo, and veggies can really be anything seasonal.

 My garden is still going (and yes, it's nearly December!) with cilantro, parsley and arugula so I grabbed a bit of each to chop up which adds a great herbal tone and contrast to the sharp vinaigrette dressing.

This is great on its own, over greens, or even with grilled chicken.

Chopped Couscous Salad

INGREDIENTS:

• 1 8.8 oz bag or 1 cup couscous (I used the Israeli style as that's what I had on hand, but either will work), prepared following directions on box/bag/etc
• 1-2 garlic cloves, grated (I like to use a microplane)
• 1/2 to 1 whole shallot, minced (can swap with some red onion)
• 1/2 cup olive oil
• 1/8 cup cider vinegar (or swap with your favorite)
• 1 TBPS honey
• 1 TBSP pomegranate molasses (optional - can find it at Whole Foods near with the molasses/baking section)
• 1/4-1/2 lemon, juiced
• 1 cucumber, peeled, seeded, diced
• 1-2 handfuls of cherry or grape tomatoes, cut in half
• 5-6 radishes, sliced thin
• 1-2 avocados, diced
• 1 can cannelloni beans, rinsed and drained
• 1 TBSP cumin
• handful fresh cilantro, chopped
• handful fresh parsley, chopped
• handful fresh arugula, chopped
• salt & pepper

METHOD:
1) Prepare couscous per package directions.
2) In a large bowl, prepare the dressing by mixing olive oil, vinegar, shallot, honey, pomegranate molasses (optional), and lemon juice together with a whisk. Add a couple pinches of salt and pepper to taste.
3) Add cucumber, tomatoes, radishes, avocados, beans, cumin, parsley, cilantro, and arugula. Stir to combine. 3) Stir in couscous and taste for seasoning. You might need to add more salt and pepper and lemon juice to your taste.
Makes 4-6 servings.

Avocado & Chickpea Salad

Last night we needed a side to go with our burgers. Hubs suggested guacamole, but that wasn't as helpful but it did spark an idea to use the perfectly ripe avocados for a salad. I used up some "end of the week" produce and made up a dressing that was a mix between middle eastern and latin in flavor.

The result was quite tasty and can be good on a bed of lettuce like arugula. You can also easily modify it; add some diced bell pepper if you have it, radish, fresh corn, etc. Or turn it into more of a meal by adding some grilled chicken or serve it in a wrap with falafel. If you do give it a try, let me know what you think.

Avocado & Chickpea Salad

INGREDIENTS:

• 1 15.5oz (438g) can chickpeas, drained and rinsed (can do 2 cans if you like)
• 1-2 garlic cloves, grated (I like to use a microplane)
• 1 scallion, cut in half and diced (could also use about 1/4 cup of finely diced red onion)
• about a thumbnail size of jalapeno, finely diced (or more if you want more heat)
• 1 cucumber, cut in half and sliced (you want half moons)
• 1-2 handfuls cherry tomatoes (cut in half) or regular tomato, diced
• 2-4 TBSP oil, enough to coat
• 2 ripe avocados
• 2-3 TBSP pomegranate molasses (you can find this at Whole Foods in the syrup area)
• 2-3 tsp apple cider vinegar
• squeeze of lemon juice (1/4-1/2 lemon - squeezed for juice)
• 1 TBSP cumin
• salt & pepper
• 2 TBSP fresh cilantro, chopped (could substitute with parsley)

METHOD:
1) Combine everything in a bowl.
2) Stir gently to combine and make sure seasoning and dressing is evenly coating. Be careful to not mash the avocado up too much. But, it will break down a bit, which will add a creaminess to the dish.
Makes 4-6 servings.