Greek Couscous Salad Topped with Goat Cheese

This is a recipe I adapted from one I found online since I love trying culturally diverse foods and am borderline obsessed with couscous.  This recipe makes a huge batch, which makes it even more perfect for having leftovers for lunches to take to work.  And as if it needs another selling point, this couscous salad has no meat involved, just good whole grains and veggies.

You'll need:
3 tablespoons olive oil
1 1/4 cups water
1 tsp. salt
1 1/2 cups whole grain Israeli couscous
1/4 cup fresh lemon juice
2 green onions, finely chopped
1 red bell pepper, diced
1/2 cucumber, seeded and diced
1/2 small red onion, diced
2 cloves garlic, minced
1 15 oz. can chickpeas
1 tsp. parsley
1 tsp. Tabasco sauce
1 tsp. black pepper
1/2 cup goat cheese
Sliced kalamata olives

Pour two tablespoons of olive oil into the water and bring to a boil.  Pour in the couscous and the lemon juice.  Cover and cook on low, stirring often until all of the water is absorbed.  Transfer the couscous to a mixing bowl.  Add the remaining ingredients and 1 tablespoon of olive oil.  Mix thoroughly and garnish with olives and feta cheese.  The salad can be served warm or at room temperature.

Two Recipes for Faux "Mac and Cheese" That Are a Must Try

I think most of us enjoyed Mac and Cheese as kids and somehow, it carries over into adulthood.  Since I love sampling new ingredients, I planned to revamp Mac and Cheese and make it an entire meal in a bowl.  For one recipe I used Organic Quinoa and for the other I used Israeli Whole Wheat Couscous.  Both were delicious in their own ways and will be cooked again and again.

Quinoa "Mac and Cheese" with Spinach

Quinoa "Mac and Cheese" with Spinach

You'll need:

•  1 cup Organic Quinoa
•  2 cups spinach leaves
•  1 tbsp. olive oil
•  3 cloves garlic, minced
•  1/2 cup sharp cheddar cheese, shredded
•  1/2 cup mozzarella cheese, shredded

Bring a pan of lightly salted water to a boil.  After rinsing the cup of quinoa in cold water, place into the boiling water.  Allow to boil for about 20 minutes, or until it is rice-like in texture.  Drain the water off and set aside to cool.  In a separate pan, combine the olive oil, spinach, and garlic, allowing the spinach to wilt down.  Add the quinoa to the pan, along with the cheddar and mozzarella cheeses.  This dish will serve 3-4 people, depending on serving size.  I served the quinoa as a side with a main course of salmon, but it could also serve as a meal on its own.

Creamy Couscous and Broccoli

Creamy Couscous and Broccoli

You'll need:

•  1 cup Israeli Whole Wheat Couscous (can be found near the rice at the grocery store)
•  1 1/4 cup cold water
•  2 heads of broccoli, chopped into florets
•  1 tbsp. garlic salt
•  1 tbsp. onion powder
• 4 oz. Neufchatel cheese
• 1/2 cup cheddar cheese, shredded

I used my rice cooker to cook this entire meal, but it could also be done in two separate pots if you do not have a rice cooker/ steamer.  First, bring 1 1/4 cup of water to a boil.  Add the couscous and allow it to boil for about 12 minutes, or until the water is cooked away.  Set the couscous aside.  Place broccoli florets, garlic salt, and onion powder into a pan with about a cup of water.  Cover and allow all the water to steam off.  Place the couscous into the pan with the broccoli, add Neufchatel cheese and cheddar cheese.  Stir until the cheeses are melted.  This recipe serves 4-6, depending on serving size.  It also reheats very well.