Hi, fellow foodies!
Long time no see!
I’ve been preoccupied lately with the aftermath of a car accident (we’re recovering! 🙁 ), moving to a new apartment unexpectedly, my Marketing Communications online class, and of course my job at the college. Needless to say, I’m extremely excited to be on Spring Break for the next week and am taking some much-needed me time by blogging (and cooking, finally).
This couscous salad is a recipe that I made over Christmas break (I know, time flies!) when my buddy Alyssa came to visit from Georgia, and we were so obsessed with it that we made it twice during her stay! I mean, I’m always a fan of pasta, so if I’m able to somehow make it healthier, I’m game.
Israeli Pearl Couscous (I found this in the ethnic foods isle of Publix)
English cucumber (They’re seedless so I found them to work better in this recipe)
Small Red Onion
- Cook 1 cup Israeli Couscous according to box instructions. Let cool.
- Rinse & dry produce
- Slice cherry tomatoes, dice 1/4 of the English cucumber into bite sized pieces, finely chop 1/2 small red onion, roughly chop cilantro
- In a small bowl, whisk 2 tablespoons of olive oil, 1 1/2 tablespoons balsamic vinegar, 1/2 teaspoon garlic powder, and a pinch of salt & pepper.
- Toss the couscous with the veggies, drizzle with oil and vinegar mix, and (optional) top with fresh cilantro and parmesan cheese.
- Serve yourself a normal sized portion and then eat the whole bowl anyways
- Wallow in self-pity
- Then give yourself a high five because your intake of calories was less than one Mc Flurry and you’re way more satisfied.