April 7, 2011
This doesn't really have a name or an exact recipe....just kinda a throw-together kinda salad! This salad is truly easy and soooo healthy. There are so many different additions you can throw in with couscous. Try Parmesan, pine nuts, sun-dried tomatoes, olives, any veggie really, and the great thing is, couscous cooks in five minutes! Alright, onto the ingredients that I used for this salad, but again, there is no set amount for any of these...just toss in to your taste! Tri-color couscous (I made about 4 cups of it) baby spinach 2 ripe avocados cherry or grape tomatoes EVOO red wine vinegar and balsamic vinegar fresh juice and zest from one lemon salt and pepper Cook couscous, and dump hot couscous onto spinach in bowl (it will wilt quickly this way) add in the diced avocados and cherry tomatoes (I didn't have time to halve mine, but that would be preferable!). Toss together dressing ingredients (and whatever else floats your boat) and pour over salad. Chill or eat warm as is! Good either way. Note: I also cook the couscous in chicken broth for more flavor and sometimes add some lemon zest to the broth while it is coming to a boil. I have a picture of this on my facebook album "Adventures in Cooking". But, for some reason my card-reader on my printer is acting up....again. ughhh, so try to post a picture of the salad on here later!