Friday, September 26, 2014

Couscous Salad Cups

Yum


DEEE-LISH-US!
YUMMY, YUMMY, YUMMY!
Couscous Salad Cups are light and filled with tremendous flavors as well as textures.
Wait to you see what's in it.  You can even make it vegetarian style too.

Ingredients:
1 1/2 cups wheat couscous
2 1/4 cups fat free chicken broth or veggie broth
2 cups chopped, fresh spinach
1 cup frozen pea, thawed
1/2 cup jicama slices
1/4 cup pine nuts
2 green onions, chopped
4 oz mozzarella cheese block, cut up into pieces
1/3 cup olive oil
1/4 cup lemon juice
1 Tbsp yellow mustard
1 Tbsp minced garlic
2 tsp dried dill
Romaine lettuce leaves

Directions:
Toast couscous in a large skillet over medium high heat, unti lightly browned.  Add the chicken or veggie broth.  Bring to a boil.  Cover and remove from heat until all the liquid is absorbed. (5-8 minutes)

In a large bowl, mix together couscous, chopped spinach, peas, jicama, pine nuts, onions and cheese.  Toss until combined.

In a smaller bowl, whisk together olive oil, lemon juice, mustard, minced garlic and dill.  Mix into the couscous mixture.

Spoon the couscous mixture into a Romaine lettuce leaf like a cup.  Serve.





This is an easy recipe to make with such awesome results.  Perfect for a ladies luncheon or just to have in your lunch all week long.  The jicama provides a nice crunch mixed in with all those healthy green veggies:  peas and spinach!  Then there is the nutty pine nut flavor and pieces of cheese.  You are going to want more than 1 Romaine cupful!  The vinaigrette dill dressing brings it altogether.

Celebrate the little things that make life sweet,
Christine

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