Semi-veggie? I know, it doesn’t seem fair. You secretly wish I would declare allegiance to your side, whether you are a card-carrying PETA member or a regular at the Outback Steakhouse. You want to force me to decide, already! You think I’m completely tormented by my gastronomic limbo. After all, my double-agent culinary agenda means dirty looks when I request the last vegetarian meal on an airplane, not to mention the quiet gasps around the dinner table when I take a bite out of a chicken leg. “How can she live like that?”, you wonder. Well, you can relax. I’ve made peace with my semi-veggie eating habits, and I’m excited to share my daily dinners with you. For example, this couscous salad is delicious, filling, and easy. This unusual combination of ingredients will quickly become a favorite dish.
Whole Wheat Couscous Salad with Avocado and Raisins
One ripe avocado, cubed
1/2 cup unsalted cashews
1/2 cup raisins
One 16 oz. can of chickpeas
Two red sweet peppers, diced
Large handful of fresh spinach
1/2 cup sharp cheddar cheese, shredded
1 cup whole wheat couscous, cooked and drained
Salt and pepper to taste
In a large bowl, combine the first seven ingredients. Pretty, isn’t it? I love the colors in this salad. Next, mix the drained couscous into the salad. The warmth from the couscous will melt the shredded cheese nicely. Add salt and pepper to taste.