Spring Couscous Salad (vegan)

Recipe from Yasmeen Ali 

Husband-Tested in Alice’s Kitchen
Yield: 2-3 servings 

Now this is what I call a beautiful spring salad! It is loaded with bold, fresh flavors of mint, parsley, arugula and onions.  I love the crunch of the pistachios and garlicky “marinade” that is tossed in just before serving.  Because I keep Sumac Onion Salad in the fridge on a regular basis, I used that instead of the red onion/lemon mixture listed in the recipe. Both have the same lemony flavor, so either will work.  I’m sure any greens will be dandy in this salad as well as any nuts or seeds.  Za’atar and sumac are spices that can be found in most supermarkets or specialty stores.

Red Onions (I used Sumac Onion Salad in place of this.) 
½ small red onion, thinly sliced
4 Tablespoons fresh lemon juice 
1 teaspoon lemon zest
1 teaspoon kosher salt 

Couscous & Greens
1 cup fresh English peas (frozen, thawed peas will also work)
1 cup pearl couscous (plus 1½ cups water and 1 teaspoon kosher salt)
1 cup arugula, roughly chopped
½ cup firmly packed parsley, finely minced
½ cup firmly packed mint, finely minced
½ cup roasted pistachios, roughly chopped 

Marinade
4 Tablespoons olive oil
3 garlic cloves, thinly sliced 
2 teaspoon za’atar* 
½ teaspoon ground cumin 
1 teaspoon kosher salt, plus more to taste 
Sumac for serving, if desired

Instructions
Start off by blanching* the peas in boiling water. Drain the peas and set aside, and then cook the couscous in the same pot you used for the peas. 
Cook the couscous. Pour the couscous and 1½ cups water into the pot, along with 1 teaspoon salt. Bring to boil on high heat, then reduce to low, partially cover the pot, and let simmer for 8-10 minutes or until all the water is absorbed. Cover the pot and let it sit off the heat for 5 minutes. Then fluff with a fork and toss with 1-2 teaspoons of olive oil to prevent the couscous from sticking.
Prep the onions. To a bowl, add in the onions, lemon juice, zest, and salt. Toss together and set aside. 
While the couscous cooks, prep the herbs, arugula, and pistachios. Once the couscous is done, add it to the bowl of onions, along with the arugula, herbs, and pistachios. 
Make the marinade. Rinse and pat dry the pot you used for the couscous and add in the garlic and olive oil (I like to use the same pot to save on dishes). Gently fry the garlic over medium heat until it just starts to brown. Remove from the heat and stir in the zaatar, cumin and kosher salt.
Toss and serve. Pour the marinade over the salad and toss to combine. Season to taste with sumac and kosher salt, if desired.

Notes
*If you can’t find za’atar, mix together 1 tsp each sumac, sesame seeds, dried oregano, dried thyme, cumin, coriander, and 1/4 tsp kosher salt.
*To blanch to the peas, place them in boiling water for 1½ minutes.  Drain and rinse with ice cold water. 
 

Quick Lentil and Butterbean Curry with Peas with Couscous (vegan)

Recipe from The Happy Pear

Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

This tasty, comforting dish was very quick to make, perfect for a week night meal.  It even tasted better the next day, so also perfect for meal prep day.

1 cup couscous*
1 cup boiling water

2 cups sliced mushrooms (oyster, shiitake, button, cremini)
Water
1 Tablespoon fresh minced ginger
4 cloves garlic, minced
Chili pepper (I used ½ jalapeno seeded and minced.)
2 Tablespoons tamari
2 Tablespoons curry powder
2 cups cooked brown lentils, rinsed and drained (canned lentils can be used) 
1 (15 oz.) can butterbeans, rinsed and rained
1 (15 oz.) can chopped tomatoes
2-3 scallions, thinly sliced (white and green parts)
1 (15 oz.) can lite coconut milk or full fat coconut milk
1 cup peas (frozen or fresh)
¼ cup fresh cilantro, chopped (optional)
4 dried curry leaves (optional)
1 Tablespoon fresh lime juice
Kosher salt, to taste 
Fresh ground pepper, to taste

Put 1 cup couscous in a heat proof bowl.  Add 1 cup boiling water. Stir and place a plate over the bowl.  Let this sit while you make the curry. (This curry will also taste great with brown rice, but making couscous is very quick.)
Heat a non-stick skillet to medium high heat.  Add the mushrooms.  Sprinkle with a bit of salt.  Allow the mushrooms to brown a bit.  Add a splash of water if they begin to stick.  Add the ginger, garlic, and pepper.  Stir for about 1 minute.  Add the tamari and the curry powder.  Stir for about 1 minute.  Add the lentils, the butterbeans, the tomatoes and the coconut milk. Mix well.  Stir in the scallions.  Bring to a simmer.  Allow to simmer about 5 minutes.  Add a splash of water if needed.  Add cilantro and curry leaves (if using), the peas and lime juice.  Season with salt and pepper.  
Remove the plate from the couscous bowl.  Use a fork to fluff up the couscous.  Put some couscous in a rimmed plate or bowl.  Add some of the curry and serve.

Red Pesto Couscous Salad with Smoky Granola (vegetarian)

Recipe from BOSH 
Serves 4
Adapted and Husband-Tested in Alice’s Kitchen

This simple Red Pesto Couscous Salad with Smoky Granola is loaded with spiced roast chickpeas and a wonderfully versatile, insanely tasty smoky granola topping. I served this with some Homemade Pickled Beets.  Lovely meal!!

Step 1 Make the Smoky Granola 
1 heaping cup almonds, roughly chopped
¼ cup sunflower seeds 
¼ cup pumpkin seeds
2 Tablespoons olive oil
1 teaspoon apple cider vinegar
2 Tablespoons light soy sauce or tamari
1½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon black pepper
1 Tablespoon nutritional yeast
Flaky sea salt, to taste

Preheat the oven to 375F.  Place a piece of parchment paper (or silicone liner) on a baking sheet. Place the almonds and the seeds in a large mixing bowl.  In a small bowl, whisk together the olive oil, apple cider vinegar and tamari.  Add the smoked paprika, garlic powder, onion powder, chili powder, pepper and nutritional yeast and whisk again until thoroughly mixed.  Add the spice mixture to the almond-seed mixture and toss until the almonds and seeds are thoroughly coated.  Roast the coated granola in a single layer on a baking tray for 12-15 minutes, stirring halfway through baking time. Transfer to a fresh baking tray or plate to prevent overcooking, then sprinkle with flaky sea salt and mix to coat. Let the granola cool to room temperature before using.

Step 2 Prepare the Air Fryer Roasted Chickpeas.  

(This is an adaptation of a recipe from Sweet Peas and Saffron.)

1 (15 oz.) can chickpeas, drained and rinsed
1 Tablespoon olive oil
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper or Aleppo pepper
Salt & pepper to taste

Air Fryer: Heat air fryer to 400°F.  Pat them well to dry. (I usually drain and rinse them and then put them on a towel for a few hours to make sure they’re completely dry. Whisk the olive oil and spices together. Toss in the chickpeas and mix until the chickpeas are coated. Dump the whole batch of chickpeas in the air fryer basket. Cook for 15-20 minutes or more, shaking a few times. When chickpeas are cooked to your liking, remove from air fryer. Sprinkle with salt and pepper, to taste. Since all air fryers will cook slightly differently, use the cook time as a rough estimate and check on your chickpeas frequently during the last 5 minutes of cooking. Leave the chickpeas in an open bowl or jar for up to one week. If they lose their crispness, just pop them back in the Air Fryer for a couple of minutes.

Step 3 Prepare the Couscous.
1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto (I use Trader Joe’s Organic Roasted Red Pepper and Almond Pesto which is vegetarian, not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced

Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.  

Step 4 Plate the finished dish.
1 cup hummus
1 cup of the Smoky Granola
4 cups arugula (or other favorite green)
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
Pinch of Kosher salt

Sprinkle the arugula with the fresh lemon juice.  Add the olive oil and salt.  Toss.  Divide the arugula between 4 bowls.  Spoon ¼ cup of hummus onto each bowl.  Spoon some of the couscous into bowls and top with the roast chickpeas. Sprinkle over the smoky granola and serve immediately.

Red Pepper Couscous

Recipe from BOSH

Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

Not only is this a cinch to make, but it’s delicious and beautiful and perfect for company.  It also makes a stupendous base for nourish bowls and even eggs over easy.

1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto OR Trader Joe’s Organic Roasted Red Pepper and Almond Pesto Sauce (Trader Joe's pesto is not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder

1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced

Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.  

Crunchy Mediterranean Chickpea Bowl (Vegan)

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Serves 4

Recipe from Real Simple Magazine

Husband-Tested in Alice’s Kitchen

This dinner was light, but satisfying and so tasty.  It always delights me to find a dish that’s yummy and healthful made out of such simple ingredients.  I served this pretty platter of goodness along with WASA Thin Crackers and Clementine orange segments.  

1 large beet, peeled

½ teaspoon caraway seeds

4 ½ Tablespoons olive oil, divided

¼ cup lemon juice, divided

1 teaspoon kosher salt, divided

½ teaspoon freshly ground pepper, divided

1 (15.5 oz.) can chickpeas, rinsed and drained (I used 2 cups chickpeas that I had prepared from dried.)

1 cup whole-wheat couscous

1 1/2 cups water or vegetable broth

1 Tablespoon tahini (This is sesame seed paste.)

1 teaspoon agave syrup or honey (Use agave syrup if you wish to keep this vegan.)

1 cup prepared baba ghanouj (This is roasted eggplant dip.)

¼ cup chopped fresh flat-leaf parsley

Grate the beet on the largest holes of a box grater.  (You might wish to use rubber gloves to protect your hands from beet stains while doing this.) Toss with the caraway seeds, 1 ½ Tablespoon olive oil, 1 Tablespoon lemon juice, and ¼ teaspoon each salt and pepper.  Set aside.

Meanwhile, heat the remaining 3 Tablespoons olive oil in a large skillet over medium-high heat.  Add the chickpeas; cook, stirring, until brown and crispy, about 15 minutes.  Season with ¼ teaspoon salt.

Bring 1 ½ cups water or vegetable broth to a boil in a small pot.  Add the couscous and ¼ teaspoon salt, cover, and remove from heat; let steam while the chickpeas cook.  Fluff with a fork.

Whisk the tahini with the honey, remaining 3 Tablespoons lemon juice, and remaining ¼ teaspoon each salt and pepper.  (I heated the honey in the microwave for a few seconds, which made it easier to blend in with the tahini.)

Place all the components on a platter and drizzle with the tahini-honey sauce.  Sprinkle with the parsley and serve.

Nutritional Info:  According to my calculations, 1 of 4 servings is 363 calories and 7.0 grams fiber.

Quick Minestrone

Quick Minestrone served with a pimento cheese sandwich and an apple.

Serves 4

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

This is just the simplest soup to make and takes just a few minutes to prepare.  I served it with pimento cheese sandwiches and some apples picked at the orchard.  Make a batch of Banana Chip Chocolate Chip Walnut Cookies and then pack a couple along with this soup and a sandwich for a grand lunchbox meal.

2 teaspoons olive oil

2 carrots, halved lengthwise and thinly sliced crosswise

1 red bell pepper (ribs and seeds removed) cut into ½-inch pieces

8 ounces fresh green beans, stem ends trimmed, cut into 2-inch lengths

3 cloves garlic, thinly sliced

1/3 whole-wheat couscous

2 cups vegetable broth or chicken broth

2 Tablespoons tomato paste*

2 cups cooked navy beans, rinsed and drained

1 cup water

Kosher salt, to taste

2 Tablespoons basil pesto, optional

Flat leaf parsley, optional

Parmesan cheese, optional

Add the oil to a hot soup pot.  Add the carrots, bell pepper, green beans and garlic to the pot. Season with some salt, to taste.  Stir a bit and let the mixture cook for 2 minutes.  Add the couscous, broth, tomato paste, navy beans and water.  Season the soup with ½ teaspoon salt.  Cover and bring to a boil.  Turn off the heat and allow the soup to set for about 10 minutes.  Stir in a couple of tablespoons of pesto, if you like.  Serve the soup with a sprinkling of Parmesan cheese and parsley, if desired.

Tip:  After opening the jar or can of tomato paste, scoop out what you need for this recipe.  Then scoop out the remaining tomato paste using a 1 Tablespoon measuring spoon and put the tomato paste in an ice cube tray.  Place the tray in the freezer for about 30 minutes.  Then, remove the tray from the freezer and pop out the tomato paste “cubes.”  Place them in a freezer bag, label and then pop the bag in the freezer.  Now, you’ll have tomato paste ready to go into future dishes.

Balsamic Chicken with Baby Spinach and Couscous

Serves 4

Recipe from The Food You Crave by Elle Krieger

Husband-Tested in Alice’s Kitchen

Well, this was a huge hit at our house!  Fluffy couscous topped with garlicky wilted spinach, tender chicken and drizzled with a lovely tomato-balsamic sauce. This comes together quickly so be sure to prep the ingredients in advance before heating up the skillet.  For an especially lovely dinner with friends, serve this with Greek Salad withSeasoned Flatbread. 

3 Tablespoons olive oil, divided

4 boneless, skinless chicken breasts halves (about 1¼ total) pounded between 2 sheets of waxed paper to ½ inch thickness

¼ teaspoon salt, plus more to taste

¼ teaspoon freshly ground pepper, plus more to taste

3 cloves garlic, chopped (about 1 Tablespoon)

8 ounces baby spinach leaves (about 8 cups lightly packed)

2 Tablespoons balsamic vinegar

½ cup low-sodium chicken broth

1 cup canned no-salt-added chopped tomatoes with their juices

2 cups hot cooked whole-wheat couscous (from about ¾ cup uncooked)

Heat 1 Tablespoon of the oil in a large skillet over medium-high heat.  Season the chicken on both sides with the salt and pepper.  Add the chicken to the pan and cook until browned and just cooked through, about 4 minutes per side.  Remove the chicken to a serving platter and set aside.

Add the remaining 2 Tablespoons oil to the pan, add the garlic, and cook 1 minute.  Add the spinach and cook just until wilted, 1-2 minutes.  Season with salt and pepper, and then transfer to the serving platter along side the chicken.  Set aside.

Add the vinegar, broth and tomatoes to the pan and stir, scraping any browned bits off the bottom.  Bring to a simmer and cook until the sauce is slightly thickened, 3-5 minutes.

Divide the couscous between 4 serving plates.  Top with some of the spinach, then a piece of chicken and the balsamic-tomato sauce and serve.

Nutritional Information:  (Serving size is 1 chicken breast, 3 Tablespoons sauce, 1/3 cup spinach and ½ cup couscous) 342 calories; 12 grams fat (8 grams mono; 1 gram poly; 2 grams sat); 32 grams protein; 27 grams carbs; 6 grams fiber; 66 mg cholesterol; 336 mg sodium