I’m kinda obsessed with this salad. It’s sweet and tangy at the same time and only takes 10 minutes to make! A real bonus when you get home starved at 1:30 pm for lunch – not that I’m talking about anyone in particular.
One of my favorite weekend morning rituals is sitting down to some Food Network with a big cup of coffee and working on new recipe ideas. Sure, these recipes aren’t revolutionary, but I can pull out flavor concepts that go well with my healthy living mantras .
Last weekend I caught up with Giada – ya know, my bff, and she was making a soy marinade for a meaty salad. Immediately I gravitated towards the sweet honey, tangy rice wine vinegar and salty soy sauce combination. I busted out this trio with a whole grain twist, and I am now in love. The salad can be eaten warm or cold, and as always, you can use whatever veggies you have on hand that compliment the flavors. It just so happened my CSA share was overflowing with peapods and cucumbers.
Asian Couscous Salad (serves 2 as a main, 4-6 as a side)
Ingredients:
1/2 cup whole wheat couscous (prepared with water according to directions on package)
1/2 cucumber, quartered and chopped
1/4 red onion, diced
1 cup snap peas, cleaned and chopped
1/2 cup fresh corn
1/4 cup canned white beans, rinsed (cannelini pictured)
2 Tbs. dried cranberries (can sub raisins or omit)
Dressing
2 Tbs. rice wine vinegar
2 Tbs. reduced sodium soy sauce
1 Tbs. honey (or agave for vegan version)
1/2 tsp. red pepper flakes
In a small bowl whisk together all dressing ingredients. Set aside. In a separate bowl combine all chopped veggies and couscous. Toss salad with dressing. Serve immediately or put in the fridge to be eaten cold.
Dressing
In a small bowl whisk together all dressing ingredients. Set aside. In a separate bowl combine all chopped veggies and couscous. Toss salad with dressing. Serve immediately or put in the fridge to be eaten cold.