Summer Salads


In addition to the Greek salad I made the other day, I also prepped a Cucumber and Israeli Cous Cous Salad that will last me through most of the week. There were a few ingredients that I was missing like the parsley (I used fresh basil), scallions/chives (I added garlic), romaine lettuce (I used spinach).  And I do think having those ingredients would have made this much better!  You can add other ingredients to your heart’s content–beans like garbanzo or kidney, veggies like corn or peppers.  It is healthy and light–eat it cool or warm it up, both ways taste great!  Trader Joe’s sells Israel Cous Cous in the grains aisle and you save a lot compared to other things like quinoa.  So it’s a really affordable and easy to make meal!

Israeli Cous Cous Salad with a side 1/2 cup of blueberries and a slice of toasted whole wheat bread with organic honey.

Israeli Cous Cous Salad with a side 1/2 cup of blueberries and a slice of toasted whole wheat bread with organic honey.

Cucumber and Israeli Couscous Salad

Courtesy of NYT Cooking

Nutritional Info per serving

231 calories; 10 grams total fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 7 grams monounsaturated fat; 0 milligrams cholesterol; 31 grams carbohydrates; 5 grams dietary fiber; 32 milligrams sodium; 6 grams protein

Ingredients

  • cup extra virgin olive oil
  • cup Israeli couscous
  • 6 to 8tablespoons fresh lemon juice, to taste
  • 3cups chopped fresh flat-leaf parsley (from 3 large bunches)
  • ¼cup chopped fresh mint
  • ½ pound ripe tomatoes, very finely chopped
  • ¾ pound cucumbers (1 European or 4 Persian), seeded if using regular cucumbers, cut in fine dice
  • bunch scallions, finely chopped, or 1/4 cup chopped chives
  • Salt to taste
  • romaine lettuce heart, leaves separated, washed and dried

Instructions

1. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell  toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.

2. Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

About mileoneandcounting

I'm a young professional living in the Washington, DC area. Since moving here in 2007 I have honed a passion for running and fitness. Growing up I played soccer and softball (and tested track & field for one year). After college I ran a few 5K races, but running was really only a means to staying in shape for me. Never in my wildest imagination had I thought I'd ever run a marathon, let alone three. Nor did I think I'd get the running bug after doing so, but I'll admit I'm hooked! Over the years my blog has grown into so much more than a running blog though. Sometimes I have deep thoughts. Other times I'm simply sharing a training story or a review of a product. Here's the place where you'll learn about me through my many adventures--even I enjoy going back to re-read some posts from time to time. I've also been able to hone my love for health and wellness through my business called IDLife which stands for Individually Designed Life. I'd love to help inspire you to live your best life yet so please don't hesitate to reach out to me and may my words resonate with you. See you on the trails...
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