- Even though it's still winter, spring is definitely in the air, and so I made a favorite springtime dish on Sunday afternoon - Vegetable Couscous Salad. I had all the ingredients except for parsley, which seems expendable. The recipe is at the bottom - let me know if you make it.
- Someone once shared with me that she consumes a tablespoon of locally grown honey every day and that keeps her from suffering from seasonal allergies. I've never forgotten that tip, but never see honey that is exactly from my area, until Saturday, when I spotted this Purple Wildflower Honey at the natural food market. I'm going to put it in my morning oatmeal and see if it works. Here's a link to an
article I found about the tip.
- The music director at my church has been there for 20 years and the choir celebrated on Sunday by performing a piece of music composed just for this occasion. They had been practicing in secret every Monday night since September off site, so that it would be a surprise. I've never seen anyone more overwhelmed by anything as Ed was by this. It was a lovely morning.
.
.
.
.
.
Vegetable Couscous Salad
Dressing:
1/3 cup water
1/4 sherry or balsamic vinegar (I used seasoned rice vinegar yesterday)
1 tablespoon olive oil
1 (.6 ounce) envelope Good Seasons Italian Dressing mix
Salad:
1 1/2 cups water
1 cup uncooked couscous
2 cups chopped red bell pepper
2 cups chopped tomato
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup finely chopped green onion
1/4 cup chopped pitted kalamata olives
1/4 cup chopped fresh parsley
Combine the first 4 ingredients in a jar. Cover tightly, and shake vigorously.
Bring 1 1/2 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork. Combine couscous, bell pepper, and remaining ingredients in a large bowl. Add the dressing mixture. Toss couscous mixture gently to coat.
Yield: 8 servings (serving size: 1 cup)
Best when made the night before. I hope you enjoy! Cheers!