I should have made scones. Instead I made couscous.
This salad was born out of a realization that I had nothing ready for dinner. It's a very simple chopped salad that comes together in about 5 minutes. It has all the characteristics of a great meal salad, vegetables, protein, grains, and healthy fat to keep you full, give you energy, and make your skin look good.
Mediterranean Couscous Salad
1/2 cup uncooked Israeli couscous (sometimes called pearl couscous)
1 cup chickpeas
1/2 cup chopped cucumber
1/2 cup chopped tomato
1/2 cup chopped red bell pepper
1/2 cup chopped kalamata olives
1/2 cup cubed feta cheese
1 handful baby spinach leaves
1/4-1/3 cup lemon tahini dressing
Lemon Tahini Dressing
1 lemon, juiced
1/4 cup tahini
1 clove garlic, grated or finely minced
1/4 cup olive oil
Blend lemon juice, tahini, salt and garlic together in food processor or blender. Add olive oil until dressing reaches desired consistency.
|Some days you need all the food processors.|
Cook couscous according to package directions. I boiled for 6 minutes until tender, and then drained. Of course, you can use any grain you like here. Or, in my case, any grain you have a random amount of in your pantry.
Chop remaining ingredients and combine in a bowl.
When couscous is cooked, add to the bowl and top with dressing.
Serves 2 for main course.