Veggie Couscous Salad
- 8oz package of pearl couscous
- 8 – 10 asparagus spears, cut into thirds
- 1 bell pepper, large diced
- 4 – 5 radishes, sliced thin
- 3 – 4 baby bella, or crimini, mushrooms
- 1/2 cup diced red onion
- 1 cup shelled edamame
- 1 cup cherry tomatoes, halved
- 2 cups organic kale, chopped
- 2 cloves garlic, minced
- juice of 2-3 lemons
- 1/2 tsp ground cumin
- 1/2 tsp coriander
- 1 tsp dried basil
- salt and pepper to taste
- Cook couscous according to package directions, then refrigerate while finishing other steps.
- Cut asparagus and flash steam in a skillet for just a few minutes, then chill with couscous.
- Chop all other vegetables and combine in a large bowl. Add the chilled couscous and asparagus.
- Season with all seasonings and finish off with lemon juice
It really is as simple as that! I intended to roast some sweet potatoes to put in it too but I forgot, despite them sitting out next to me on the prep table! Instead I diced and roasted some regular potatoes to put alongside the salad in the meal prep containers. I’ve uncovered some very compelling evidence that we are “starchivores” at our core, and starchy vegetables definitely seem to keep me full longer, so I’m all for adding some potatoes to my lunch.
I hope you enjoy!
I hope this finds you well at the start of another week. My oldest child is home sick today with some sort of winter virus, so I am writing to you from the coffee table in my living room, the first three candles of my advent wreath burning softly in front of me and the glow of the Christmas tree to my left. Hunter is in his room and the house is so quiet I can even hear the hum of the refrigerator in the next room.
The weather outside is wet and rainy, with snow expected later tonight. Inside, however, the house is warm and my kitchen has been full of activity. I just finished making a smoothie for Hunter — gluten free oats, a banana, frozen strawberries and orange juice — and a salad for my lunch. I actually made enough salad for three days’ lunches for me, plus three days’ lunches for Michael.
This recipe was inspired by one from Cookie + Kate for a Pomegranate and Pear Salad. I’m not crazy about the texture of pears, and I love pomegranates but just used them in a salad last week. So I decided to go for another flavor combo that uses another berry that’s in season right now — cranberries! I also added in some walnuts and chickpeas for protein and texture, and left out the goat cheese to make it plant-based.
The ginger dressing is the one thing I left untouched from the original recipe, and it was the absolutely perfect finishing touch! You can find the recipe here, or I will share a photo of the recipe below.
Apple Cranberry Salad with Ginger Dressing
Ingredients for Salad:
- 5 oz container of organic spring mix salad, or spinach and arugula mix
- 1/2 of one large fuji or other sweet apple, sliced thin
- one large handful of whole, raw cranberries
- 1/4 cup of chopped walnuts
- 1/3 cup of chickpeas
- One lemon
For the Dressing:
- In a large storage container (if planning to store) or serving platter, spread out the salad greens
- On top of the salad greens, layer the sliced apples. Squeeze lemon juice over the apples to help prevent browning
- Spread the cranberries, chickpeas and walnuts evenly over the top
- Prepare ginger dressing in a jar (to store in the fridge) or a serving dish, to be drizzled on top of the salad
This was a very simple salad to throw together, and the flavor of the ginger paired with the tang of the vinegar and a kiss of honey, was absolutely perfect! I piled a bunch on a plate and had it for lunch, and it was really hard not to go back for seconds! It would also make a beautiful salad for Christmas with the deep red of the cranberries sprinkled in with the greens.
On the next Mediterranean Monday, I will be sharing another salad. Michael and I have to take a dish to a family Christmas gathering on the 28th, so I’m going to make a simple kale and pomegranate salad with some goat cheese and a lemon dressing. Check back soon!