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.

Recipe: Middle Eastern Inspired Chickpea Salad

I love chickpeas. And I've been trying to think of ways to incorporate them more into my cooking. Last weekend I bought some supplies to make a chickpea salad, but didn't get around to actually making it. But today I did and I was pleasantly surprised at how it came out.

I kept it pretty simple, which is what I've learned to do when I'm first "creating" a recipe. In the past I got too creative and ended up with stuff that wasn't so tasty. But starting basic, with combinations you know are good together (like carrot and cumin), make for a good foundation to see how it works. Then, you can go crazy. ;) I think this would also be good with the addition of artichoke hearts, corn, and maybe even some marinated mushrooms.

Ingredients:
- 2 cans of chickpeas, drained and rinsed
- 1/2 red onion, diced or minced
- 2 cucumbers, seeded and diced
- 3 carrots, diced
- 1/2 red pepper, diced
- 2 TBSP balsamic vinegar
- 1 TBSP apple cider vingar
- 1/4-1/3 cup olive oil (I didn't measure but it's around there...taste as you add)
- 1-1/2 TBPS Dijon mustard
- 3 cloves garlic, minced
- 1 TBSP cumin
- 2 TSP oregano
- 2 TSP onion powder
- 2 TSP garlic powder
- Salt & Pepper to taste (Wait to add salt until it's sit for a bit, because you don't want the salt to pull too much moisture out of the veg).

Directions:
In a bowl, mix your vinaigrette dressing by combining the vinegars with the olive oil and whisking together. Add garlic, cumin, oregano, onion and garlic powder. Whisk again to combine. Add in the onion, chickpeas, cucumber, carrot and red pepper. Stir to coat with dressing.

Then put it in the fridge to let all the flavors combine for at least an hour or two.

Then add in some fresh chopped parsley, and grape tomatoes if you desire. You could also add in some cilantro and feta.

Eat it as is, or serve in pita pocket with dollop of tahini or thick yogurt (like greek style).

Recipe: Israeli Couscous with Cranberries and Pecans

The internet is awesome for crowd-sourcing information. Last year, I was at a BBQ and someone brought this awesome couscous salad from Whole Foods. A quick google search and voila--I found what appeared to be at least--a very close recipe to try to replicate it on my own. After enjoying this recipe a few times, I think Israeli couscous is my preference over the smaller sized couscous, only because it's got a bit more meat to it. Of course, couscous in any shape is delicious.

Israeli Couscous with Cranberries and Pecans (a la Whole Foods)
(via chowhound)

Serves: 4-6

Time: 30-40 mins

Ingredients:

Salad:
2c Israeli couscous, uncooked
1c dried cranberries
1c toasted pecans, quartered
2 scallions, minced

Dressing:
3T canola oil
1.5T champagne vinegar
Zest of 1 orange
Juice of 1⁄2 the orange you just zested
1⁄2 t turmeric
1⁄2 t dried thyme
1⁄2 t dried tarragon
Salt and pepper to taste

Directions:

1. Bring a pot of salted water to a boil, and add the couscous. When it's done (roughly 8-10 mins, or when it's al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing.

2. In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.

3. In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.

4. Serve immediately, or chill in the fridge for a few hours to blend the flavors. Enjoy!

Veggie Pasta Salad

This is so easy to make. I created it on a whim and I'd guess you could add tuna or chicken to bring it from a side dish to a complete meal.



Ingredients:
1 lb. Pasta - I like whole wheat veggie Rotini
1 8oz. bottle your favorite Creamy Italian dressing (I like Ken's)
1 red bell pepper
1 cubanelle pepper (or green bell pepper)
1-2 cans of large olives, sliced
1/2 onion, finely diced (can use vidallia or red or whatever)
1 sm. can sweet peas
1 package brocolli slaw (contains shredded brocolli and cauliflower hearts, carrots and cabbage)
1-2 packages of grape tomatoes, sliced in half

Directions:
Follow directions on pasta package and cook pasta. You can rinse it but I do not. To speed up cooling after draining, cover a baking sheet with foil (for easy cleanup) and spread the hot pasta evenly. Place in fridge - check and stir occasionally. It will cool down your pasta very quick. Warm pasta is OK but you don't want it hot.

In a large bowl (this makes a TON), combine all other ingredients except for dressing. Add cooled pasta. Cover with dressing. Stir to combine.

Chill and let the flavors mix. Then enjoy!

Note: You could easily substitute whatever veggies are in season as well.