Have you ever noticed that when someone else cooks for you the food tastes even better? Since I am the main cook around here it’s pure delight when someone cooks for me. While my mom was in town for the wedding she made one of our favorite from scratch meals – her homemade Runzas.
Don’t know what a Runza is – well check out the recipe here. Even though I use mom’s recipe mine are never as good as hers – even my family agrees. We are wishing we had some more Runzas Mom. Guess I will have to make them myself but they just won’t be as good as yours!
Not only did mom cook for us but Lisa, the maid of honor, also took a turn in the kitchen. She whipped up this fabulous summer salad that starts with whole wheat couscous and is filled with fresh from the garden ingredients like little tomatoes, cucumbers, onions, fresh lemon juice and fresh Italian parsley. Add some cooked chicken or shrimp and a little feta cheese and you have a complete meal. Delicious! It’s a tabbouleh type salad and you can do all kinds of versions depending on your taste and what veggies you have. Add some olive oil, cilantro or mint, garlic or a little cumin if you wish.
Whole wheat couscous is available at Trader Joe’s. I use to think couscous was a grain but actually it is a tiny coarse pasta made from whole wheat durum flour. Did you know couscous was a pasta product?
Lisa’s Whole Wheat CousCous Salad
- 1 cup water or chicken broth
- 2 tablespoons butter or olive oil
- 1/2 teaspoon salt
- 1 cup whole wheat couscous
- 1 cucumber, peeled and diced
- 1/4 – 1/3 cup onion, chopped – use green onion or red onion
- 1-2 cups little salad tomatoes, chopped
- handful fresh parsley, chopped
- juice of one lemon
- salt and freshly ground black pepper to taste
- 1-2 cups cooked, diced chicken – optional
In a large sauce pan combone water, butter or oil and salt. Bring to a boil. Remove from heat, pour in 1 cup dry couscous, stir well. Cover and let stand 5 minutes. Fluff with a fork. Add rest of ingredients. Chill. Serve as a side salad or add chicken and serve as a main dish.
Recipe adapted from Lisa Beans. Thanks Lisa!
This is one of those dishes that keeps well for a few days which makes it perfect for packing in a container and taking for your work or school lunch. Speaking of packing lunches – if you have to pack school lunches for your kids or need some fresh ideas for your own lunch be sure to check out my printable Healthy Lunch Box post. It contains links to my family favorite tried and true recipes that work well for packing into a lunch box. You can always find it by clicking on the My Kitchen tab at the top of this page. You will also find my Whole Foods and Trader Joe’s printable shopping lists there.
What can you look for in the coming weeks on Nutmeg Notebook? Well, recently I received a bunch of new food products to try and review. It’s so exciting to have new foods on the menu and hopefully it will kick start my desire to cook and try new recipes. I’m in a cooking slump again – seems like it happens towards the end of each season. I think I just get tired of the seasonal foods and am ready for a change of flavors.
My shopping habits are going to have to change. No longer will we need the giant containers of fruit from Costco. Hubby Tom isn’t a big fruit and veggie eater so I have to really cut back on how much produce I buy at one time. Instead of doubling recipes like I use to, we can get buy with a single recipe. The leftovers won’t get eaten as quickly so I might actually have some items to freeze. It’s going to be a learning curve figuring out how to cook for two people again!
Have an awesome weekend everyone!
Add Your Thoughts
Does anyone use the FoodSaver Vacuum Sealer?
Care to share a favorite lunch idea?