Hello, my reading friends! I’m so happy to put more time into my blog and brand and to start that off with a delicious and colorful salad. If you’re new here, my biggest welcome to you! If you’ve been with me for a while, I’m more grateful for you than you know. Summer of 2021 has been a really fun one but also busy. I took on a seasonal job with the Owasippe Scout Reservation which was new to me and kept me on my toes.
Lincoln is also 15 months now and SO much fun. This is my favorite phase to date because he seems to be learning more and more every day. We ask if he wants to walk, he goes straight to the door. He knows on our walk where the entrance to the playground is. He knows when it’s time to brush teeth whether he goes to the bathroom on his own or we tell him it’s time. He loves cooking with me and if you’re not following me on instagram, to be honest, just for the Lincoln cooking videos I highly recommend it! Hah!
I hope you’re all having a lovely summer as well and happy August to you all! One more note before we get to this recipe…it’s the beginning of a new month! It’s the best time to to check-in on your health. I like to take some time for myself and do at least a five minute check in on five key pieces of health: sleep, nutrition, movement, thoughts, and hydration. There’s a lot in each of those categories but looking back on a month and looking forward can give you some focus. For me, August is all about movement. My other categories feel well balanced but I’d like to move more! What category would you focus on?
If it’s nutrition then start with this delicious and refreshing salad! I used couscous, which is crushed semolina and durum wheat and cooks really fast. I picked it because of its pasta like texture and for how fast it cooks. I added the flavor to it when it was warm which I’ve learned helps a pasta absorb more of the flavor. This particular dish had lemon juice, lemon zest, and basil paste. Fresh basil would have been delicious but my plant wilted away after one harvest. Whoops!
If you’ve had lemons go bad in the fridge because you buy a whole bag when a recipe like this calls for one to two tablespoons then try this trick. Zest all your lemons when you buy them and stuff the zest into an ice cube tray. Add a little water to each section and freeze. Once frozen, place all the cubes in a ziplock baggie. Then juice each lemon and freeze the juice in the ice cube tray (on its own, no water) and put in a bag. Voila! Lemon juice and zest right when you need it.
Ready for the recipe? I bet you are. Enjoy!
Lemon and Herb Couscous Salad
Ingredients
- 1.5 cups couscous (uncooked)
- 1-2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp spicy brown mustard
- 1/4 cup avocado or olive oil
- 1 handful fresh basil or 1 tbsp basil paste
- 1 red bell pepper, chopped
- 3 large carrots, peeled and chopped
- 1 large seedless cucumber
- salt and pepper to taste
Instructions
- Cook couscous according to package
- Add the lemon juice, zest, mustard, oil and basil to a bowl and mix
- Chop all vegetables
- Once the couscous is cooked add the dressing and stir. Allow to cool for 10-15 minutes after.
- Mix vegetables in with the dressing and add salt and pepper to taste
Notes
It’s colorful and so fun to eat with the balance of the soft pasta and crunchy veggies. Texture matters! I’m willing to be it matters for you too. Hope you make it! If you do, please let me know!
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