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,
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