Ok, I use the term “recipe” very loosely because I don’t really measure ingredients. But this salad came out so scrumptiously and made such wonderful leftovers, I made it two weeks in a row.
Summer Couscous Salad
1-2 cups whole wheat couscous
1-2 medium zucchinis. sliced and quartered
1 bunch of asparagus, sliced
1/4 cup feta (I bought the Mediterranean flavor)
1/4 cup sun-dried tomatoes packed in oil
1/4 cup toasted pine nuts (heat in pan for 3-4 minutes, careful not to burn)
(I really did make up those measurements so just go for a ratio of ingredients that feels right to you.)
Dressing (made from salad dressing on this recipe)
Pre-heat oven to 400 degrees and start boiling the water for the couscous
Line a baking sheet with foil and cooking spray. Place zucchini and asparagus on the cooking sheet. Drizzle with olive oil, black pepper, sea salt, and crushed red pepper.
Add veggies to the oven and roast for 10-15 min. While the veggies cook add the couscous to the water, whip up your salad dressing, and toast your pine nuts.
Mix up all the ingredient in a big bowl and enjoy!!!
Do you have any favorite summer recipes? Please share while we still have long, warm days left!!!