Couscous Salad

I got home late last night and did not have time to prepare one of those elaborated meals I like to cook for my family so, I checked the pantry and the fridge and decided to make a couscous salad with what I had.  

A short story about couscous for those who are are not familiar with it.  Couscous is originally from North Africa, more specifically from Morocco. Couscous is a grain product made from semolina.  It cooks really fast and it is very light.  There will be no guilt when you finish your meal. 

This recipe is all mine. 

Ingredients:

• One cup of whole wheat couscous
• One cup of water
• 2 plum tomatoes, diced
• 1/4 cup black olives, roughly shopped
• 1/4 cup peas
• 1/4 cup fresh cilantro, roughly shopped
• 3 tbsp Extra Virgin Olive Oil
• 2 tbsp Balsamic Vinegar
• 1 tsp Organic Blue Agave
• 1/2 tsp. Kosher Sea salt (if desire)

Directions:

1. In a saucepan bring water to boil with the salt, once boiling add the couscous, stir and remove from heat.  Let it sit for 5 minutes.  I removed it from the pan to a serving bowl and put it in the freezer for a faster cooling. 
2. Meanwhile in a bowl make the dressing by whisking the olive oil, balsamic vinegar and agave until completely mixed. Then add to the dressing the tomatoes, cilantro, peas, black olives and combine well.  
3. Once the couscous is cold, add to the salad mixture and combine well.  The reason I wait for the couscous to be as cool as possible is to prevent the cilantro from wilting.        

It is that simple.  There are many variations to this salad, all of them delicious.  Please, try this at home and don't forget to share your experience.   

Buon Appetito!

                                                                                                                      

Baked Goat Cheese on a a bed Arugula with Red wine vinaigrette

This dish is superb. I got the original recipe from a vegetarian cookbook I have, of course I made my version of it, and you will too in no time.

Ingredients:

Baked Goat Cheese with Arugula Salad 

• 3 rounds fresh goat cheese
• 2 tablespoons extra virgin olive oil
• Red wine vinaigrette*
• 1 garlic clove, minced
• salt and pepper
• 11/2 cups italian bread crumbs or Panko (I used the latter)
• Arugula

Directions:

1. Preheat the oven to 400 F (200 C)
2. Cut each cheese round in half horizontally to make 6 rounds.  Placed on a plate and drizzle with olive oil, lightly cover both sides. Set aside.
3. In a bowl, whisk together the dressing, garlic, and salt and pepper to taste. Set aside.
4. Spread the Panko on a plate. Coat the rounds of goat cheese on both sides with the crumbs and place on a baking sheet, make sure there is plenty of space between the cheese rounds.  Bake for 4-6 minutes, you will see the cheese rounds bubbling.
5. Place the arugula on a bowl and drizzle with the dressing and toss well.
6. Arrange the arugula on a serving platter and top with hot cheese rounds.  Serve immediately.

*Red Wine Vinaigrette:

• 5 tablespoons of extra virgin olive oil
• 2 tablespoon of red wine vinegar
• Salt and pepper to taste.

Preparation: 
In a bowl, whisk together the olive oil and red wine vinegar. Season to taste with salt and pepper

This recipe will be unforgettable, you will see.

Buon Appetito!

Arugula Egg-Avocado with Mozzarella cheese Salad

Very fast, easy, healthy and delicious lunch I ate today.

If you are in the mood for something lite, then this salad will fit the bill.

Ingredients

• Arugula
• 1 egg
• 1/2 avocado
• Shredded Mozzarella Cheese
• Extra Virgin Olive Oil
• Balsamic Vinager
• Salt and Pepper 

Preparation

1. Boil the egg. Meanwhile make a paste with the avocado and mix it with the egg, once ready and set it aside. 
2. Make a balsamic vinaigrette.
3. In a plate arrange the arugula,  top with the egg-avocado paste, mozzarella cheese and drizzle the balsamic vinaigrette.

Simple, delicious and fresh.

Buon Appetito!