Sunday, June 9, 2013

Cooling Couscous Summer Salads

CCSS! I love this time of year! I always try to have one or 2 "salad" types in the fridge - just a little extra to have with a sandwich at lunch or Rich loves them on top of his lettuce for a special salad. These both started with Israel Couscous - which is a larger pasta grain, usually toasted. You just boil according to the package directions then toss with various ingredients. The top one I had some fresh carrots and a pink and white striped beet. I grated them both raw then drizzled a little olive oil, dash of balsamic and a little soy sauce - s&p and then a sprinkling of toasted sesame oil. For my second salad I had a little bit of fava beans and some asparagus. I blanched them both and then used some fresh green garlic sautéed in a little olive oil then tossed the veggies in to warm. Mix in the couscous and top with grated parmesan and a little more olive oil.  What could be simpler? Grab a roasted chicken at the market and you have dinner too!

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