Easter weekend is approaching quickly, and since we are headed out for the holidays to visit family and friends, I have been trying to not shop for groceries and use up what we have in our fridge before we go.
This isn’t really a recipe (well with exact measurements anyway), but you can really toss in what you like to this mixture. I will roughly tell you how I made mine. Great for lunch – or for a supper side dish.
Couscous – is so quick and easy to make. I like to use chicken stock (for the liquid component), because I find it adds more flavour. You just need equal parts couscous and liquid.
– 1 cup chicken stock
– 1 cup couscous
In a small saucepan bring your stock to a boil. Add in your couscous, stir and return to a boil. Then turn off the heat, put a tight fitting lid on your couscous and let sit for 5 minutes. Once five minutes is up…open the lid and fluff the couscous gently with a fork.
While this was cooking I chopped up a few veggies, that we had to use up in the fridge…this is what I used – use as much or as little as you like in your salad.
– red onion (about a quarter of one)
– 1 small yellow pepper
– 2 radishes, chopped fine
– 5-6 sun dried tomatoes (oil packed)
– 6-7 kalamata olives (pitted and chopped)
– fresh italian parsley and fresh dill, chopped fine (to taste..sorry didn’t measure)
– about a half of an english cucumber (diced)
– raw, unsalted pumpkin seeds (a handful)