March 10, 2012

HHR#2: Couscous Salad

This Hot, Healthy and Ready dish is a quick fix on the weekend that will last you well into the week. By the way, its not "hot" persay, but I'm pretty sure you all can over look that.

It is a great and light substitute for heavy potato and mac salads. And, it's couscous, which is fun to say!

You will need:
2 cups uncooked couscous
2 medium carrots, sliced thinly
1 bell pepper, diced
1.5 cups uncooked brocolli
1 small zuchinni, diced
3 TBS olive oil
1 medium lemon

Cook the couscous as you normally would. Im a big fan of my rice cooker, so I use to to cook most grains. If you have never cooked couscous before, try it! This might help you, too :)

Combine all vegetables on a  large cookie sheet and coat with olive oil. Roast veggies in a 400 degree oven for 15 minutes, or until soft. Combine veggies with cooked couscous. Toss lightly with the juice of your medium sized lemon. Refrigerate. Take some to work for a healthy lunch alternative or enjoy along side grilled sausages- that's what we did :)

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