Toasted Pecan and Blueberry Couscous Salad

Adapted from Joy the Baker

2 cups Israeli or peal couscous, cooked
1/4 cup fresh Parmesan cheese, grated
3 tablespoons olive oil
juice of 1 lemon
1 tablespoon whole grain mustard
1 tablespoon capers (optional)
1 teaspoon lemon zest
1/2 cup pecans, toasted
1/2 cup fresh blueberries
1/4 cup fresh parsley, coarsely chopped
1 cup salad greens
salt and pepper, to taste

DIRECTIONS

In a medium bowl, combine cooked couscous, cheese, salt, pepper, olive oil, and lemon juice. Stir, then add mustard, capers (if using), and lemon zest and stir again, making sure the mustard is evenly distributed.  Finally, stir in the pecans, blueberries, and parsley.  Season to taste.

 Chill until ready to serve.  When ready to serve, add salad greens and toss to combine.

Couscous with Spinach, Feta, and Beets

INGREDIENTS

1 large orange, juice and zest only
2/3 cups couscous (or can substitute quinoa)
1/4 cup walnut pieces
6 dried apricots, chopped roughly
4 beets, cooked, peeled, and quartered
1/4 cup cubed feta cheese
2 Tbsp extra virgin olive oil
Juice of 1/2 lemon (or 1 Tbsp of lemon juice)
Sea salt and pepper to taste
2 handfuls of spinach, chopped to desired size

DIRECTIONS

Add orange juice and zest to water and use it to cook couscous or quinoa per package directions. When finished, fluff with fork and allow to cool.

When cool add the walnuts, apricots, beets, and feta.

In a separate bowl, combine olive oil, lemon juice, salt, and pepper. Add dressing to the salad and stir well. When ready to eat, toss in the spinach.

Makes 2 servings.

Pistachio Couscous

INGREDIENTS

1 box whole wheat couscous
1/4 cup shelled roasted pistachios, coarsely chopped
1/4 cup packed fresh mint leaves, chopped
2 Tbsp extra virgin olive oil
1/2 tsp lemon juice
Sea salt and ground black pepper, to taste

DIRECTIONS

Prepare couscous according to package directions. When done, fluff couscous with a fork and transfer to a bowl. Stir in pistachios, mint, olive oil, and lemon juice and season with salt and pepper. Serve hot or warm.

Creamy Spinach Soup

INGREDIENTS

70 grams (about 1/4 package) whole wheat couscous
1 tsp extra virgin olive oil (or more, to taste)
1 medium onion, chopped
Sea salt and pepper, to taste
2 cloves garlic, chopped
1 pint chicken broth or vegetable broth
1 lb baby spinach
118 mL whipping cream
Chile powder, to taste (optional)

DIRECTIONS

Cook the couscous according to package directions.

While the couscous is cooking, heat the olive oil over medium heat. Add the onions, salt, and pepper, and cook, stirring frequently, until onions are softened. Do not allow to brown.

Add the broth and bring to a boil. Add the spinach in bunches until it all wilts. Add the whipping cream and simmer for a few minutes. Add additional salt and pepper if need be. Add the cooked and drained couscous and chile powder (if using), and serve hot.