Wednesday, July 22, 2009

Salad of the Week

Couscous Feta Salad

This one also came from the cheese magazine I talked about last time, but it was much better! In a frying pan cook a chopped pepper, a chopped onion, 2 cloves garlic and 3 sticks chopped celery with a little olive oil. To this add half a can (28 oz.) of diced tomatoes, 1/2 cup vegetable broth and 1/2 cup orange juice and a dash of pepper, salt and hot sauce. Once boiling add 1 cup couscous, cover and remove from heat - let simmer for 5 minutes. Fluff with a fork and add a can of chickpeas (19 oz.), 2 tbsp of fresh chopped oregano and mint, oh and as much chopped feta as you like! This made lots and because of the chickpeas has good fiber and protein in it! We had it along side barbecued chicken breast and cooked green beans! A yummy meal! Although my kids didn't love it, our little friend Simon ate all his!

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