Couscous a food so nice you say it twice

This week has been a bit busy. We are leaving for a backpacking trip tonight. All week we were occupied with planning and prepping our survival for the coming weekend. So for our dinner had to be quick, healthy, tasty, and full of protein. This couscous dish is just that. It is such a versatile dish, and can be made so many ways as long as you have a grain, bean, nut, dried fruit, fresh herbs, vegetables, garlic lime, dried cumin, cinnamon, and other spices you are all set. It can be made for dinner, lunch, cookout, picnic, potluck...
possibilities are endless.
This particular night I threw all these goodies into the mix:

• 1c. whole wheat pearled couscous
• 1 can chickpeas
• 1/4c pine nuts
• 1c. apricots
• 1 bunch green onion
• 1 bunch fresh mint
• 1 lime, juiced and zested
• garlic
  
• 1tbs cumin, and cinnamon (the marriage of the two are delightful)
  
• S&P

 While the couscous is cooking (according to pkg directions)

dice dried fruit

 mince mint

chop green onion

 and rinse garbanzo beans.
The couscous should be done by now, add all the ingredients in the pot and mix until well coated with the herbs and you have created a beautiful mosaic of color. This dish can be served hot or chilled.
It literally has all the flavors you could wish for: sweetness of the dried fruit, spice of cinnamon, depth of cumin, crunch of crisp green onion, zest of citrus, and bold flavor of fresh mint. 

 

**The lime should give the dish enough  juice to moisten it up, but if you want to give it a little extra creaminess add some earth balance or EVOO. 

In the past I have made this salad with white beans, dates, pistachios, mint, and pomegranate seeds. Or black beans, cilantro, pepper, mango and cucumber and avocado. Or basil, sun dried tomato, parsley, almond, pepper and onion.... again the possibilities are endless! This dinner doesn't have to involve a trip to the market, just look in your kitchen and play around.

Made with love, 

Emily

Ranchy buffalo chicken(less) pasta salad

I was having a really hard time figuring out what to make for the picnic we were having on the 4th of July. Typically, I always know exactly what I want to eat. Days in advance. Especially for a thematic celebration such as this one-The birth of our country's freedom...But that's the thing. We have so much freedom and choice in all our daily lives that in picking the menu this particular year,  I couldn't help but feel a sense of gratitude. Even for such simple things as having the freedom, convenience and opportunity to make whatever the hell I wanted to serve up for such an occasion. Now, I am not trying to say that defeating the red coats and the signing of the Deceleration of Independence had a direct and profound impact on the food I whipped up in my kitchen yesterday. But, it is important to acknowledge how  fortunate we are as a culture to live in this modern day country where our possibilities are endless. Right down to culinary creations. And apparently I also have the freedom to an endless amount of  caloric consumption on such a holiday!
'Merica.

So here is where my freedom to choose took me.
Menu:

• Ranchy buffalo chicken(less) pasta salad
• lemon bars 
• coconut chocolate chip cookies

The Ranchy buffalo chicken(less) pasta salad was crazy tasty. In an indulgent, creamy, spoon licking kind of way. Also, super easy to make.

Ingredients to feed and please a crowd:

• 1 bunch of green onions-chopped 
  
• 1 medium red onion-chopped
• 1 c carrots-chopped
• 1 box whole wheat pasta shells - I used shells b/c the pockets are like chambers of creaminess to hold the dressing perfectly
  
• 1 bottle of creamy garlic dressing
• 2 pkg of boca chix
• 1/4 c texas pete sauce- for medium spice
• S&P  to taste

Directions: 

Cook pasta.

 Chop veggies.

Bake patties.

Cube patties once they are crispy and golden delicious.Strain pasta, add texas pete, and entire bottle of dressing. I thought I could get away with using half the bottle, but its worth it to add all the creamy garlicky goodness. Toss it all together with chopped veggies and patties. Dash and splash the S&P in there. Give it a good stir until all the ingredients are well coated.
From start to finish this recipe took 15 minutes to make. Only 5 minutes to inhale. You could serve and eat this dish hot, like I did. Or refrigerate and serve chilled, like I also did. Multiple times over. This grub is that good.

 These are my favorite brands, but play with yours.

Scoop, serve, and savor.

Made with love,
Emily

P.S. recipes for the 2 deserts are coming right up.