An innocent and unsuspecting salad… but then… a little hand…
Who could it be?
…a little thief…
“I’m so hungry and I just can’t wait. Emmm… Yum!”, she can’t actually say it but her eyes say it all…
Finally, got her own plate
The background story:
We got back from a little family vacation, and, as you probably know, you don’t eat too many fresh vegetables in restaurants. So I thought that making a pasta salad – which the kids love (do you know a kid who doesn’t like pasta?) – and adding fresh veggies will be a nice change from the usual mashed potatoes, French fries, roasted potatoes, potato salad… that we ate so much in the past week as potatoes are the most popular side dish served at restaurants.
I was doubtful about the kids willingness to eat this creation, but it turned out to be a great hit. As you can see…
One year ago I posted Try something new: Brussles sprouts
Israeli couscous with fresh veggies salad
Makes 4 servings
1 box (12 oz., 340 grams) Israeli couscous pasta*
2-3 tablespoons extra virgin olive oil
3 1/2 cups boiling water
1 teaspoon salt
1 large and juicy lemon, zested and juiced
1/3 cucumber, chopped small
1/2 bell pepper, chopped small
3 medium tomatoes, chopped small
a few mint sprigs, leaves picked and finely chopped
small handful parsley, finely chopped
Sauté the pasta with the oil for 3 minutes over medium heat, stirring frequently. Remove the pot from the heat and add salt and boiling water (Do this carefully! You’re adding water to a hot pot with oil.) and cook according to the instructions on the package (between 8-12 minutes, until al dente).
When the pasta is cooked, remove it from the pot into a bowl and let cool a bit. Add the lemon zest and juice. Mix and let cool a bit more, stirring gently from time to time.
Add the rest of the ingredients and more oil, salt, and black pepper to taste.
* I use only 1/2- 1/3 of the cooked pasta in this salad and save the rest for next day’s fresh salad (I don’t like the taste of leftover chopped vegetables).
Serve with grilled chicken…
As for the grilled chicken, I don’t have an exact recipe, in case you are interested. I threw all kinds of ingredients/condiments on (2 pounds of) boneless skinless organic chicken thighs like,
Salt, black pepper
Extra virgin olive oil
and Hawaij (a spice blend, sort of like Garam Masala, from the cuisine of Yemen. I highly recommend trying this spice blend. it’s delicious!).
Let it marinate for at least one hour so the meat absorbs the flavors.
Grill on medium heat.