Hello couscous! This was the first recipe I'd ever made with couscous and still continues to be my favorite.
Okay, you're probably wondering about the title. Tyler and I read the book Eat to Live and have decided to take the 6 week challenge to see how we feel. Is anyone else out there enjoying this as much as we are? We are doing this to feel healthier, although it can be used as a weight loss tool as well.
I love a good food challenge! Does anyone else get bored with the same recipes all the time?
It's exciting to look at recipes with a different goal in mind. This goal: is it healthy, do I make it from scratch, can I take out any added oil, how many vegetables can I put in it, what beans can I add, can I make it meat-less, can I take out added sugar, does it have whole wheat in it, brown rice instead of white, and can I add flax meal to it? These are the questions that I try to answer in my cooking right now.
3 cups cooked couscous
1/4 red onion, diced
1/2 red bell pepper, diced
1/4 cup toasted sliced almonds
1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup flat leaf parsley, chopped
1/4 cup orange zest
2 oranges, juiced (or more to taste)
1/4 cup lemon zest
1 lemon, juiced
2 Tbsp olive oil (nutritarian note: use as little as possible, add more juiced oranges if need more liquid)
Salt and Pepper, to taste
Mix all ingredients and toss together.
Bottom line...you can still have tons of flavor and enjoy eating. For lunches around here, we take the dish (like this one) and eat it on top of spinach. It's been fun to make these new salads for Tyler to take to work.