Couscous Salad (a.k.a. Throw it All In and Mix)

Yesterday was kind of an unproductive day around here.  I started about ten different things and didn’t really ever finish anything.  Do you ever have days like that?  I had lots of plans for the day which included going to the gym, doing some paperwork, and going to the grocery store.  I did eventually get the paperwork and the grocery store chores done (although I DID have to send Ryan back to the store for two things I forgot). 

Last night, I made two things for dinner that really did not go together.  One item worked.  The other didn’t. 

First, I made southwestern egg rolls.  They were… eh… ok.  Not fabulous.  I stuffed egg roll wrappers with chicken, cabbage, corn, black beans, and salsa.  It sounded good in my head.  But… they just really didn’t have a lot of flavor.  And as luck would have it, the pictures didn’t turn out. 

I made a couscous salad to go with it.  I mentioned this salad recently when my sister Adrienne made it at the beach. 

This is one of my favorite side dishes.  I started with garlic and olive oil flavored couscous.  Cook according to package directions, but when you add the couscous to the boiling water, you also add grape tomatoes, a clove of fresh, minced garlic, a few basil leaves, green onions, cucumber, and chopped onion.  No specific amounts—just however much you like.

So at least I have leftovers for lunch today.  This salad is so light and flavorful.  The veggies aren’t cooked, but because you add them to the hot couscous, they soften just a bit. 

My goals for today are to exercise, unload the dishwasher, and clean up around here.  Let’s see if I can get to all that.  :)

Oh, and here are a couple more shots of the munchkin swimming.  We took her to the pool on Sunday and she was like a little fish.  I am so proud.

 

Happy Tuesday!