Back to work after a week vacation was brutal! My email looked like I was gone for a month. That’s what happen when you leave responsibilities to have fun… in the end it’s all worth it! So now, trying to get back into the routine of things. A few things through off my regular summer routine. For starters, my Son is taking summer classes this year… and our Weber charcoal decided that grilling was out of the question (we ordered a new one)! I better get my thinking cap on to get quick, easy meals that will not warm up the house… it’s summer after all!
Salads are a nice way to have a complete meal without too much work. However, this leafy vegetable can get boring. This is why we often turn to alternatives; pasta, beans, potatoes, or better yet couscous.
We love couscous and I love nothing more than to use an existing recipe and transform it!
Remember this?
Indeed, this is my Oh, Couscous recipe from Prep Day #40. You know you can use this couscous as the base for any salad! Simply double the sun dried tomatoes, add a protein, cheese and extra veggies such has peppers, red onions, roasted asparagus… name it and voila, you have a meal!
For this week’s lunch version, I added some cooked chicken (keeping cooked boneless chicken breasts in your fridge is a good on the go protein for any lunch), orange peppers & feta cheese.
To make this salad, you will need to make it in 2 steps. Make your couscous and let it cool.
Once it’s cooled off, combine together and ensure you mix well. There you have it, a complete meal for the weekly lunches. It’s quick, easy and complete!
The best part, if you want to add some leafy salad, go right ahead! I often put some salad leafs in the bottom of by bowl, put some couscous on top and drizzle with olive oil… simply heaven!
Who said cooking had to be difficult? Re-use your recipes… you’ll be amazed of what you can accomplish!
