I’m a sucker for a great salad, especially in summer. There’s something about eating “cool” when the weather heats up. Bonus points when the farmer’s markets are lush with fresh produce, grown locally!
While some really don’t enjoy prep work, there’s something hypnotic in the methodical chop, chop, chop for me. I’m not great with my knife skills, and have been known to acquire some sort of an injury when I’m going to fast or not paying attention….so far I’ve avoided the ER! But, I enjoy the time to do some introspective thinking, sort problems, or plan my week ahead.
In my effort to eat healthier and find better health for myself overall, I’ve really been focused on the cleanest eating possible, minimal to no carbs, lean proteins, and large quantities of vegetables (oh, how I yearn to sink my teeth into raw carrots, kohlrabi, and the like…all currently forbidden with my braces!). 
I’ve also found I really like Israeli, or pearl, couscous. Some folks think that couscous is a grain. Actually, it’s tiny little semolina pasta and it has a great “mouth chew!” And, because I’m greatly limiting my carb intake, I can add just a little couscous to a dish to give it a bit more bulk without tipping the scales on the carb count. Perfect!
If you’ve been following my blog, you know that Sunday’s are my meal prep days. I’ve gotten into the routine of prepping and/or cooking a variety of things that’ll carry me through the week. Many days, I bring my lunch to work and having everything prepped and sorted into portable containers makes for a quick refrigerator pull…no dabbling in junk foods! And, when I get home I can quickly pull together a delicious meal in no time at all.
I hit the jackpot on vegetables at a local grocer this weekend. They had tons of things on a “buy 10 for $10” deal that I couldn’t pass up. I took a bit of a chance in getting what I did since my first CSA (community supported agriculture) box of the season is scheduled for delivery this week. I have a feeling I may be up to my eyebrows in veg, but I always love a great food challenge!
With my stash in hand, I decided to make a variety of small salads for the week. I used the term “salad” loosely since some of them could be heated up as a side. But, this little number, my Simple Mediterranean Salad, will be delightfully consumed crisp and cold, straight from the fridge. My Greek Seasoning is perfect for this recipe, providing just the right boost of flavor.
So, get in your hypnotic groove with me, grab a knife and let’s get chopping. You’ll be SO glad you did!
Simple Mediterranean Salad
Ingredients
- 1 C Israeli couscous cooked by package instructions
- 1/2 C red and yellow peppers diced small
- 1/2 C celery diced small
- 1/2 C red cabbage sliced to thin shred
- 3 scallions, whites and greens sliced thin
- 1/4 C radishes sliced thin
- 1 large carrot shredded
- 1/2 C grape tomatoes quartered
- 1/4 C red onion diced small
- 1/2 C English cucumber diced small
Sauce
- 1/4 C extra virgin olive oil
- 1 large lemon zested and juiced
- 1 tsp Greek seasoning
- 1 tsp salt
- 1/2 tsp fresh cracked pepper
Instructions
- Cook couscous according to package directions. In a large bowl, combine all vegetables and couscous. In a separate bowl, mix the sauce ingredients together very well. Pour over vegetable mix and toss well. Chill 1-2 hours. Serve.
