This past week, I spent a lot of time deliberating an online boot purchase. You see, when it comes to buying something – online or off – I spend a ton of time researching and figuring out the pros and cons. I really, really wanted the said boots, but I wasn’t sure if the fit would be right. Boots can be tricky – the heels can be too wide, the foot bed too narrow or they could be too tight in the calves. And because I couldn’t find a store in Vancouver to try them on, I decided in the end that it just wasn’t worth it. Especially since shipping to Canada is expensive and returns would bring a whole other headache. So I played it safe and I’m sadly bootless. However, there is one area in my life where I’m reckless – the kitchen.
Take this salad for example. I wasn’t planning on making a salad, it just sorta happened. I had prepped my cumin and lemon cauliflower and needed something else, stat. When I spied a box of mediterranean couscous in the cupboards, it seemed like the ideal accompaniment. I prepared it according to the package and then went rooting in the fridge for something else to make the meal sing. I found an onion, a red pepper, 1/2 a cucumber and some feta. A salad seemed like a logical choice, but realizing that the cauliflower would be done way before the couscous even started to cool seemed foolish. Why not a warm salad? I sauteed up the red onion and pepper, whipped up a dressing and threw in the cold, diced cucumber and the crumbled feta and the results were delicious. The vinaigrette hit all the right notes and the flavour was bang on. Pretty excellent results for a salad thought up on the fly. And the salad leftovers were fantastic the next day eaten cold out of the jar. If you wanted to add some additional protein, some chickpeas would be a smart choice.
elsewhere: Need a sweet but wholesome treat? Whip up some of these peanut butter oat balls that I posted at Poppytalk – perfect for kids, but just as easy going down when you’re past the legal age. And speaking of drinking, isn’t it time to add spark to your happy hour? Try this delicious blood orange & bourbon sipper, The New Newfangled over at ReadyMade (it packs a wallop!). Not foodie related, but a crazy story to say the least, I write about my love for Dr. Bronner’s soap company – check it out.
warm mediterranean couscous salad
1 c Israeli couscous
1 T olive oil
1/2 small red onion, diced
1/2 red pepper diced
1/2 cucumber, diced
1/3 c feta cheese, crumbled
3 T olive oil
juice & zest of 1 large lemon
1 clove garlic, finely minced
1 t dijon mustard
1/2 t agave syrup or honey
1/2 t ground cumin
1/2 t dried dill
salt & pepper
Prepare couscous according to package directions (2 cups of water to 1 cup of couscous). In a small saute pan, heat olive oil and saute the red onion and red pepper until fragrant and just soft, a few minutes. Set aside.
Prepare the dressing by shaking all the ingredients in a small jam jar. Set aside.
When the couscous is done, toss with the onion and pepper and dressing. Toss again with the cucumber and feta and serve warm. Leftovers are great eaten from the fridge cold.