Monday, January 30, 2017

Pineapple Couscous Baby Greens Salad.




When I saw Angie's Healthy Recipe Challenge I was intrigued. When I saw that the primary ingredients that she wanted in the dish were pineapple and greens, I was challenged. I wanted to think out of the box and create something that had these ingredients. I was in the process of making Couscous salad with cranberries and walnuts  for dinner . I decided to encompass these two ingredients and come up with a more nutritious salad. The resulting salad was exotic and delicious! My husband loved it! Him saying something is good is a big compliment in itself.





So try this salad when you get a chance. You will be hooked. My neighbor loved it too.. I got the couscous that cooks in just 10 mins. This is perfect for a weeknight dinner! The leftover makes for a perfect lunch.






Here is the recipe:

Servings: 3

Prep time: 5 minsCook time: 10 minsTotal time: 15 mins



Ingredients:


Couscous: 1 cup
Water: 1 & 1/4 cup
Salt: a pinch
Olive oil: 1 tsp
Dried cranberries : 1/3 cup
Roasted Walnut pieces : 1/4 cup
Pineapple pieces: 1 cup, diced small
Parsley: 1/3 cup, finely chopped
Freshly ground black pepper:1/4 tsp
Extra Virgin olive oil: 1/3 cup
Lemon juice: 1/4 cup, freshly squeezed
Sea salt: 1/2 tsp
Sriracha or hot sauce: 1/2 tsp ( optional)
Minced garlic: 1/4 tsp
Baby greens: 4 & 1/2 cups

Method:


Take 1 & 1/4 cups water in a saucepan and bring it to a boil. Add salt, olive oil and couscous. Cover and cook on low for 10 mins. When done, turn of the flame and fluff it. Keep aside to cool.

Add into a small jar, lemon juice, olive oil, salt, black pepper, minced garlic, Sriracha/ hot sauce. Close the jar and mix thoroughly. Keep aside.




Take the cooled couscous in a salad bowl. To this add the pineapple pieces, chopped parsley, dried cranberries, roasted walnuts & the prepared dressing. Mix thoroughly. Keep it refrigerated until ready to serve.



For serving:
Divide the baby greens equally among 3 plates. Then divide the couscous salad on it. Sprinkle some walnuts &/or parsley on top.



Serve immediately.

Enjoy!

Cooking made easy:


If you intend to make/ pack this for lunch, then pack the greens separately in a container. Make sure you wrap the greens in papertowel.


Use another container for the salad. I you want the walnuts crunchy, pack it separately in a small container/ ziplock.

Tip for healthy living:


A salad like above can be quite nourishing and filling. It has pretty much all the food groups in it making for a complete balanced meal that is satisfying, yet low in calories.

Food for thought:


A little patience goes a long way. Unknown




Please do share your thoughts. Your opinion matters!




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