These past few weeks have felt like I was starring in the movie, Cloudy With A Chance Of Meatballs, with food falling from the sky in mass quantities. Between Blogher in Chicago and then spending Thanksgiving on a cruise, my pants are giving me some serious stink eye. Time for some healthy couscous salad!
So instead of waiting until January to start overdosing on green salads, I’m doing it now. Disclaimer – Things may change when Christmas time gets closer, roasted prime rib gets priority over everything.
When I have a salad, I like it to be a full on meal bursting with different flavors and textures. I’ll usually stick something on top like a crispy salmon filet or some sliced grilled chicken just to make things even more healthy.
I threw everything at this couscous salad.
Blueberries. Cranberries. Roasted tomatoes. Olives. Pistachios. Scallions. Pumpkin seeds. Goat cheese, the whole enchilada!
Enchiladas sound awesome right now.
But we’re all about the salad dammit, stay on track Gerry! The dressing is creamy cilantro with Dijon, honey, and garlic. There’re so many sweet and savory tastes your taste buds will be all in a tizzy, but it works.
I served this for dinner with a lump of pan seared cod on top and almost had to fight the family off, they were so excited. Light, healthy and wall-to-wall flavor.
Couscous is my new favorite friend right now, and my pants are loving it. Check out these other salads.
Healthy Couscous Salad with Roasted Tomatoes
- 2 cloves garlic peeled
- 2 tablespoons Dijon mustard
- Pinch sea salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup chopped cilantro
- 1 tablespoon honey
- 3 tablespoons red wine vinegar
- 1/2 cup plus 2 tablespoons extra virgin olive oil
- 1 cup uncooked couscous should yield about 2 1/2 cups cooked
- 6 ozs grape tomatoes
- 1 tablespoon olive oil
- Salt and black pepper
- 1/3 cup green onion sliced plus extra for garnishing
- 1/3 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/3 cup fresh blueberries
- 1/4 cup chopped pistachios
- 1/4 cup chopped green pitted olives
- A good handful of your favorite green mix
- Shaved goat cheese.
- Preheat the oven to 400 degrees F.
- Place the garlic, mustard, salt, pepper, cilantro, honey and red wine vinegar in a blender or food processor.
- Blend on high until well mixed.
- Slowly pour in the extra virgin olive oil and blend until the oil is completely emulsified.
- Transfer the dressing to a small container and store in the fridge.
- Cook the couscous as per the directions on the package and let cool.
- Cut the tomatoes in half and lay on a baking tray or cookie sheet.
- Drizzle with the olive oil and season with salt and black pepper.
- Roast the tomatoes in the oven for 20 minutes.
- Once the couscous is cool, transfer it to a large bowl.
- Add the green onion, cranberries, pumpkin seeds, blueberries, pistachios, olives and green mix.
- Pour in some of the dressing and gently toss everything together.
- Add more dressing if desired and taste, season again with salt and pepper if needed.
- Lastly, shave some slices of goat cheese over the top and serve.