Summer Couscous Salad with Grilled Squash and Feta

Couscous Salad with Grilled Squash and Feta.

Couscous Salad with Grilled Squash and Feta.

Sometimes I spend so much time doing something (like manicuring my own nails), that by the time it’s complete, I’m entirely disenchanted with the finished product.

The same goes for some recipes.  The longer I spend peeling, slicing, dicing, stirring, cooking and cooling, the less I want to eat it in the end.  Sad story, right?

Laundry is another example.  Gathering, washing, drying, folding, ironing (really?, who irons?)  and putting away….AAHHHH.  Laundry is boring, not fun, not delicious!

Oh, but this salad though….in and out.  No  exorbitant amount of time spent slicing and dicing.  Just enough to get some veggies ready for the grill.  Just enough time to boil water for couscous.  Just enough time to put it all together with some tangy feta cheese and create a pretty salad.  Let’s carry the bowl over to the table, pull out a chair, sit down and enjoy our efforts.  This salad  is the perfect balance of  veggies, health and kitchen time.

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I hope the start of your week is feeling great!

Let’s put some healthy salad in the mix!

 

SUMMER COUSCOUS SALAD WITH GRILLED SQUASH AND FETA

Yield:  6 – 8 servingsIMG_7908

Ingredients:

  • 2 medium zucchini squash
  • 2 medium yellow summer squash
  • 1 cup grape tomatoes, halved (optional)
  • 2 cups pearl couscous, cooked according to package directions
  • 1/3 cup plus 1 tbsp. olive oil
  • 2 cloves, garlic, minced
  • 1/4 cup lemon juice
  • 1/2 tsp. sea salt
  • 1/4 cup fresh oregano, chopped or 1 tbsp. dried
  • 1/2 cup crumbled feta cheese  (or substitute goat cheese, crumbled )

Instructions:

1.  Preheat grill.

2  Slice both kinds of squash lengthwise.  Baste with olive oil and garlic.

3.  Grill until tender, about 6 – 8 minutes per side.

4.  Remove squash from grill and cut into bite-sized pieces.

5.  In a large bowl, mix cooked couscous with squash and remaining ingredients.  Garnish with feta.  Serve warm or at room temperature.

 

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SOURCE:   Eating Well

Glazed Salmon with Couscous

Glazed Salmon and Couscous

Glazed Salmon and Couscous

Let’s go fishing!   I’ll bring the fishing poles if you’ll bring your boat.  I’ll pack a picnic lunch and some cold drinks,  and enough insect repellent to take care of any bugs within miles.  Oh, yeah, bait!  Would you stop on your way to the river and pick some up? Oh, and be sure to bring your camera.  We have to get some pics of our catch to post on F.B.

That reminds me—Do you know how to bait the hook?    Oh, me neither.   Well, I guess we’ll need to find someone to help us with that.   On second thought,  why don’t we just go shopping instead and stop by the local fish market for a nice piece of salmon on our way home.  Sounds like a plan to me 🙂

When we get home it will only take a few minutes to get dinner ready because the salmon is so easy to prepare with this recipe.

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GLAZED SALMON

Yield:  Serves 4

Ingredients:

  • 1  1/4 cups water
  • 3/8 teaspoon kosher salt, divided
  • 3/8 teaspoon ground black pepper, divided
  • 1 cup uncooked couscous  (In my version, I used the larger size pearl couscous, and followed cooking time on the package.)
  • 2 tablespoons chopped fresh dill

    Whole-grain mustard and chopped shallots.

    Whole-grain mustard and chopped shallots.

  • 1/4 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 3 tablespoons chopped shallots
  • 1/4 cup dry white wine
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon brown sugar
  • 4 (6-ounce) salmon fillets, about 1 inch thick
  • cooking spray

Directions:

1.  Preheat the broiler.  Line a jelly-roll pan with foil, and coat with cooking spray.

2.  Bring 1 1/4 cups water to a boil in a medium saucepan.  Stir in 1/8 tsp. salt, 1/8 tsp. pepper, and couscous; cover.  Remove from heat; let stand 5 minutes.  Stir in dill, rind, and juice.  (If using Israeli or pearl couscous, following cooking directions on package.)

3.  Heat a small saucepan over medium-high heat.  Add olive oil and butter; swirl until butter melts.  Add shallots; cook 2 minutes, stirring occasionally.  Add wine to pan; bring to a boil.  cook 2 minutes;  stir in mustard and brown sugar.  Remove pan from heat.

Sautéing the shallots.

Sautéing the shallots.

4.  Arrange salmon fillets, skin sides down on the prepared jelly-roll pan.  Sprinkle with remaining 1/4 tsp, salt and remaining 1/4 tsp. pepper.  Spread half of mustard mixture evenly over fillets.  Broil 6 minutes or until desired degree of doneness.  Spread remaining half of mustard mixture over fillets.  Serve salmon with couscous.

You can round out this meal nicely with the addition of a green vegetable such as haricots verts, or asparagus.

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Butternut Squash & Cranberry Couscous

 

Butternut Squash and Cranberry Couscous

Butternut Squash and Cranberry Couscous

For our Christmas dinner, this was one of the side dishes I made to go with Cider-Glazed Baked Spiral Ham.  

This colorful and somewhat unusual side dish may be served hot or at room temperature for a fall-inspired salad.

BUTTERNUT SQUASH & CRANBERRY COUSCOUS

Yield:   Make 8 – 10 servings as a side dish or 7-8 as a salad

Ingredients:

  • 4 cups peeled and diced butternut squash
  • 1 Tbsp. and 1 tsp. olive oil, divided
  • 1 tsp. salt, divided
  • 1 tsp. black pepper, divided
  • cooking spray
  • 5 oz. pkg. dried cranberries
  • 4 cups water, divided
  • 10-oz. pkg.  couscous
  • 2/3 cup sliced almonds
  • 1/3 cup diced celery
  • zest of 1 lemon
  • 2 Tbsp. lemon juice

Directions:

1.  Preheat oven to 400*F.  Lightly spray a baking sheet with cooking spray.

2.  In a medium bowl, toss the butternut squash with 1 teaspoon olive oil , 1/4 tsp. salt and 1/4 tsp. pepper.  Place on baking  sheet and bake for 15 minutes or until tender.

Roasted squash with celery added.

Roasted squash with celery added. 

3.  In a small bowl, rehydrate the dried cranberries by combining with 2 cups hot water.  Soak for 1 minute, then drain.

4.  In a medium sauce pan, bring 2 cups water, 1/2 teaspoon salt and 1 Tablespoon olive oil to a boil.  Stir in couscous and cover, remove from heat, let stand 5 minutes.  Remove cover, fluff and allow to cool for 10 minutes.

5.  In a large pan or bowl, combine the couscous, squash, cranberries, celery and remaining ingredients.  Serve warm or allow to cool to room temperature before serving.

Cook the couscous and add the remaining ingredients.

Cook the couscous and add the remaining ingredients.

Butternut Squash and Cranberry Couscous

Butternut Squash and Cranberry Couscous

 

SOURCE:   Vegetarian