Hi, friends. You might be wondering where I disappeared to. Well, I think I got the flu or a bad cold- so beware, because even though it’s March, people still have germs. I figured you didn’t want a recipe including blue Gatorade and large bowls of ice cream. Sometimes my lack of post-planning catches up with me, but I hope I can make it up to you, loyal reader.
This lemony fresh salad will brighten up your cold and rainy start to March if you need a reboot like I do. I am starting to look forward to the days of watermelon, berry picking, cocktails with fresh lemonade, and arugula salads featuring vine ripened tomatoes. They are right around the corner, so don’t despair!
Israeli Couscous Salad with Lemon (makes 6 cups)
- 1 and 1/2 c dry Israeli couscous
- 1/8 c olive oil
- juice of 1 lemon
- 1 large tomato
- 2 c kale
- 1/3 c kalamata olives
- 2 c cauliflower
- 3 tbsp parsley
Preheat your oven to 400 degrees in preparation for roasting your cauliflower. Chop cauliflower into small florets and toss with a little olive oil on a pan before putting it in to bake for 20-25 minutes. Cook your Israeli couscous according to package instructions (mine was a mix with some yellow lentils and orzo). Once it has cooled somewhat, mix it with olive oil so that it doesn’t stick to itself.
As your cauliflower is browning, chop up your other salad additions (tomato, kale, kalamata olives, and parsley). Add everything to the couscous along with the juice of one lemon. Mix together and serve.
If you are saving some of this for another day, I recommend a fresh wedge of lemon to squeeze on top or even a drizzle of tahini, as the couscous readily absorbs most of the liquid.