I’m headed to a family BBQ tomorrow and I was delegated to bring “one of those delicious veggie salads.” I was delighted to! 🙂
I found some Rice Couscous. I like couscous, but a wheat free, gluten free couscous is a welcome ingredient in my kitchen.
Then, my inspiration came from all the summer fresh vegetables that are in abundance right now. I finished it off with a simple garnish of basil, a simple dressing and himalayan sea salt. I prepped it tonight so it could sit in the fridge overnight…these salads always taste better the next day.
Here’s how it went down….
1) Couscous Prep – 1 part couscous to 1.5 parts water.
Boil water. Drop couscous in. Stir once. Put the lid on it. Turn off the heat. Let sit for 5 minutes. Take lid off and fluff with a fork.
2) While couscous is cooking/steaming/sitting fluffed…
Minced a few garlic cloves and garden onions and sauteed in olive oil.
Added to that (a little of what I had in my fridge today):
– chopped red pepper
– chopped summer squash (yellow zucchini)
– chopped broccoli (a handful)
– chopped asparagus ( a few spears)
– a couple handfuls of cherry tomatoes
– handful of sun dried tomato
Threw those all in with the onions and garlic and sauteed a few minutes until tender.
3) Tossed cooked veg with the couscous, chopped basil, balsamic vinegar, squirt of lemon, olive oil and himalayan sea salt.
Quick, easy, delicious and our kitchen smelled amazing!
Options for additions / substitutions:
– green beans, spinach, chopped kale, cauliflower, okra, corn, peas, kalamata olives, red onion, roasted red peppers, beans (lentils, chickpeas, white beans, black beans, etc.), avocado, green zucchini, chopped fresh peppers, chopped fresh tomato, dried fruit (raisins, apricots, cranberries), lean meat (chicken, turkey, tuna), nuts and seeds (walnuts, pecans, slivered almonds, sunflower seeds), etc., etc.
The possibilities are ENDLESS! I rarely duplicate a salad because I don’t have to. Cooking with my heart, and without a recipe, rocks!