Jean---looking for a recipe that you liked
#3
  Re: (...)
It was either a barley salad or a pasta salad from "The 400 Calorie Fix". Do you happen to remember what it was called?
Maryann

"Drink your tea slowly and reverently..."
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#4
  Re: Jean---looking for a recipe that you liked by Mare749 (It was either a barl...)
Let me get back to you.

Tried to find here on my laptop ( we're driving to Medford) but I'll ave to wait till we 'land'

Ok., here is the one we love from 400 Calorie Fix


Couscous and Veggie Salad - from 400 Calorie Fix book*****

June 28, 2013 - first made. 2 cups chicken and veggies + 1/2 cup couscous = 400 cal.

1 1/2 cups water
1/4 tsp salt
1 tsp + 1 T. olive oil
1 cup whole wheat couscous
1 can chickpeas -- (15 ounces) rinsed and drained (3 tablespoons of liquid reserved)
½ cup frozen peas -- thawed
1 medium carrot -- coarsely shredded
1 small tomato -- chopped
1 small red or yellow bell pepper -- chopped
2 1/2 Tbs currants
2 1/2 Tbs finely chopped fresh chives
1 1/2 Tbs pistachios or pine nuts
1 1/2 Tbs lemon juice
1/4 tsp dried thyme
1/4 tsp dried oregano
Angostura bitters (optional)

1. BR!NG the water, salt, and 1 teaspoon of the oil to a boil

2. in a medium saucepan over high heat. Stir in the couscous.

3. Remove from the heat and cover. Let stand for 5 minutes,

4. or until the liquid is absorbed. Fluff with a fork.

5. Transfer the couscous to a large bowl. Add the chick-

6. peas (setting aside the liquid), peas, carrot, tomato, pepper,

7. currants, chives, and nuts. Toss gently until mixed.

8. Whisk together the lemon juice, thyme, oregano, bitters

9. (if desired), reserved chickpea liquid, and remaining tablespoon of oil in a small bowl. Mix and pour over the salad. Toss to mix well.

10. Cover and refrigerate for 30 min. to blend flavors.

11. We all agreed this salad should be made a day ahead.

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Time to make it again!!! Thanks for the reminder.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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