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Oh hey there!

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I’ve really missed you guys. I’ve missed making food, taking pictures of it, and having you all tell me it looks delicious.

I’ve missed you inviting yourself over for dinner.

I’ve missed you all telling me that you want to nibble on my baby’s cheeks. 

That’s not weird, right?

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Oh and speaking of not weird, this couscous stuff isn’t all that weird either. My mama used to love making couscous salads. When my friends came over for dinner, they always thought it was bizarro, but it just sort of tastes like billowy rice – I promise, it’s not weird. You’re going to love it.

Especially if you have some fresh herbs from your garden to go with it. (Which I just so happen to have.)

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And if you went to BLEND and have made your way to the bottom of that 15lb swag bag, you already have the whole wheat pearled couscous to make this here little salad.

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It is summery, and light, and delicious – and you are probably going to want to invite yourself over for dinner tonight. Even if you think this couscous stuff is a little weird…I’d love to have you over and change your mind.

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Garden Couscous Salad

PRINT Recipe

serves 2

  • 1 C whole wheat pearled couscous
  • 1 1/4 C chicken or vegetable broth
  • 1 ripe tomato
  • 3-4 green onions, sliced
  • a handful of arugula, torn into pices
  • 1/4 C olive oil
  • 2 T balsamic vinegar
  • salt and pepper to taste

Bring the chicken or vegetable broth to a boil. Add the couscous, cover, and simmer for about 15-20 minutes or until the water is absorbed.

Meanwhile, cut the tomato in half and squish those nasty seeds into a sink. Once that arduous task is done, you can chop it up and not be grossed out by all that seedy slime. Combine the tomato with the green onions, arugula, olive oil, balsamic vinegar, salt, and pepper.

When the couscous has finished cooking, combine everything and serve at room temperature or chilled. Enjoy!

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