By: Jessica Gillespie
Israeli Summer Salad
Ingredients:
- 1 1/4c Isreali couscous (whole grain or whole wheat varieties are great too
- 1c pearl tomatoes halves
- 1c sliced celery
- 1c chopped carrot
- 3tbsp extra virgin olive oil
- small bunch of arugula
- Juice of 1/2 organic lemon
- Crushed raw almonds or chopped avocado or both
- Salt & Pepper (to taste)
- Dill and/or basil (optional)
Cooking instructions:
Cook couscous according to package directions. When finished, remove pot from stove and allow the pasta to cool in a seperate bowl. Add vegetables to the bowl and mix with a spoon. Chop dill and basil and toss into the bowl (optional). Enter chopped avocado here if you choose. Squeeze fresh lemon juice into the bowl. Top with crushed almonds (I used the bottom of a cup for crushing). Toss with 3 tablespoons of olive oil. Salt and pepper to taste.
Eat:
The plate looks pretty when you garnish with a thin slice of lemon and a small bunch of arugula. If it’s just you, do it anyway! You’ll be amazed at how a little extra effort on the presentation can transform the taste of the food and the gratitude you’ll for your meal. A fizzy glass of sparkling water with any season fruit essence would also be a revitalizing pairing for a low-key, Sunday dinner.
Check out some of Jessica’s other tasty recipes at: http://fork-fed.tumblr.com/
