Couscous Salad

Couscous is a North African  dish of  traditionally served as with a meat or vegetable stew spooned over it. Couscous is a staple food throughout West Africa,  France, Spain,  Canary Islands, Portugal, parts of Italy as well as in Turkey, Greece, Malta, Cyprus, the Middle East and India.

Couscous is a  simple, versatile, pretty side dish that many kids enjoy on it’s own. One of my family’s favorite was to enjoy it is as a salad during Spring and Summer .
We never know how it will end up. Sometimes we throw shredded chicken in it, various veggies, sometimes goat or feta cheese.  It depends what we have on hand that makes sense.  I vary the dressing I toss it with but in the end it’s always good.  My kids love to help prepare it and it comes together very quickly.  It is a regular in our picnic basket.

I always use Near-East Olive Oil and Garlic Couscous for my salad base.
It’s quick and easy and comes out great every time. My 6 year old daughter (who does not like meat) LOVES couscous and eats it twice a week.   Now that she is in 1st grade and packing a lunch, this is one of her lunchbox choices.

Couscous Salad
2 boxes Near East Garlic and Olive Oil Couscous
1 can chickpeas, drained
Handful of fresh baby spinach
2 cups cucumber chunks
1 pint of grape tomatoes, halved
2-3 tablespoons of salad dressing – not to much.

Cook the couscous according to package directions (or make your own). Let it cool.

Add in your chosen ingredients, toss with a bit of dressing and serve.

Options: goat cheese, feta cheese, roasted asparagus tips, peas, corn, chicken, etc. You really can take this salad anywhere you want to.

Dressing Options: I will whip up a quick balsamic dressing (you can use bottled if you don’t have a favorite to make). I have made it with a bit of white wine vinegar, sugar and a hint of mustard as well. You could just squeeze a bit of lemon over it and sprinkle a bit of pepper. Again, take it anywhere you want.

Have fun with your kids while making these by lining up their choices for mix   on the counter…they learn organization, planning, follow through, and cause and effect when they are involved start to finish – like a mini project manager!!
Colleen

Posted May 6th, 2011 by Colleen in Colleen, Lunch, Lunch Box, Salads, Veggies | No Comments »

Salad Cups


Here is one recipe from the book!

Could your children have any more fun eating their salad?

This is easy to make and makes such a pretty side dish or appetizer. Your children could also take them in their lunchbox. Place the greens in a baggie, a bit of dressing in a baggie and the cups in a sandwich container. He or she can assemble and enjoy right in the cafeteria.

Your child will puff up with pride when he or she presents these little Salad Cups to family and friends to enjoy.

Salad Cups
from the kids cookbook Picture Me Cooking

12 slices white or wheat bread
3 TBS melted butter
Fixins for your favorite salad or just keep it simple with lettuce, tomatoes, carrots and some dressing or a Caesar Salad.

Preheat oven to 400 degrees

Use a rolling pin to slightly roll out each slice of bread (kids love that part).
A few rolls should do it. Cut out 2-3 inch rounds from each slice using a biscuit cutter or a circle cookie cutter (in a pinch use a glass).
Insert one bread round into each section of your cupcake pan, pressing down slightly, forming a cup shape. Lightly brush each one with the butter.
Bake for 8-10 minutes until lightly brown and crispy. Cool.

When ready to serve, fill cups with the chopped salad tossed with dressing of your choice.

You can fill the cups with Caesar salad sprinkled with some fresh shaved Parmesan or some chopped up raw veggies of your choice tossed with a bit of dressing. Whatever you or the kids may enjoy!

Happy Cooking!!

Posted July 10th, 2010 by Colleen in Appetizers, Dinner, Lunch, Salads | 1 Comment »