Healthy Dinners

I've been MIA on this blog, but not because I haven't been cooking or baking, but I just haven't had the time to photograph and write about what I've been up to.  Now that is stays light out later, it will be easier to snap a few pictures when I am preparing a meal or whipping up a treat.

Spring is finally here in California, and with it comes longer days, and for me, a desire to get outside in my yard and enjoy this beautiful weather.  Creating, quick, easy, healthy meals is a must at this time of year and all through summer.  Who wants to spend hours over a hot stove, when the weather is gorgeous outside??  As much as I love hearty (sometimes fattening), comfort food in Winter, I crave lighter, healthier meals in Spring and Summer. 

Weeknight meals call for even simpler dishes, so tonight my daughter and I whipped up a very quick and equally healthy dinner.

For a healthy and quick side dish, you've got to try couscous.  I prefer the whole wheat version, for the  added health benefits and the fact that you really can't taste the difference.  My favorite way to eat it is as a salad with lots of fresh raw and/or blanched veggies with a light olive oil and vinegar dressing.  Crumble in some feta cheese, and tada... you have a quick and healthy side dish or lunch entree.

When I'm cooking,  I love to come up with recipes that include ingredients which can easily be changed up.  I believe creativity is a key ingredient to delicious food.  So, with that in mind, use any combination of vegetables you have on hand.  Tonight we happened to have a lot of fresh asparagus, but broccoli would have been great too.  If I had my way, I would have thrown in a few dried cranberries at the end as well, for a chewy, sweet surprise, but my 15 year-old wouldn't go for it.

We served this yummy couscous salad alongside quick pan-seared salmon with a creamy yogurt herb sauce (my 15 year-old made this).

The leftover salad is already packed up for my lunch at work tomorrow, it tastes just as good the next day.

Fresh & Healthy Couscous Salad
Remember not to limit yourself , use whatever you have on hand.   The other great thing about this recipe, is you really don't have to measure anything.  Just add your preference of vegetables and season to taste.  Tonight we used blanched asparagus, fire roasted red & yellow peppers, red onion, raw carrot & spinach, and crumbled feta cheese.

• Prepared whole wheat couscous
• Any assortment of  the following chopped veggies:  red onion, cucumber, red or yellow peppers (these can be fresh or roasted from a jar), tomatoes (fresh or sundried), blanched* asparagus or broccoli, grilled eggplant, fresh avocado, carrots, spinach.
• Crumbled feta cheese
• Extra Virgin Olive Oil
• White & Red Balsamic Vinegar (I  like a combo of both, but you can use whatever you have on hand)
• Sea salt & freshly ground pepper

Prepare couscous according to package directions, substituting olive oil for the butter.  Remove from heat and allow to cool somewhat.  Transfer to a glass serving/mixing bowl.  Add chopped fresh and cooled,  cooked veggies, toss with olive oil, vinegar, salt & pepper. You will need more oil and vinegar than you might expect, as the couscous absorbs a lot of the liquid.  The salad should not be swimming is dressing, but have a nice flavor.   Mix in crumbled feta cheese.  Eat immediately at room temperature, or chill for an hour to overnight.

 *Blanching means to bring a pan or pot of water to a boil, drop in vegetables for just a minute or two, and drain and rise immediately with cold water or submerge in an ice bath.  This will stop the cooking process so the veggies stay bright and crisp.