- 1 cup dry couscous
- 1-2 cups chopped arugula
- 1/2 cup chopped parsley
- 3 Tablespoons chopped chives
- 2 roma tomatoes
- 1/2 of an English cucumber
- 1 avocado
- salad dressing
The winter here in Seattle was mild. We had about 2 weeks of freezing temps and less precipitation than normal and no snow. My Garden which is in my Yard continued to grow some crops through the winter months. So now in end of March and beginning of April, I am already harvesting food. Kale, Arugula, Parsley, Chives, and Scallions. These are the things that have been growing for 2 years now, without stopping. I’ve also planted a lot of my other vegetable seeds and many have sprouted. (I hope it’s not too early. We shall wait and see.).
In my effort to eat something green with dinner and to eat less carbs, I made this meal; CousCous and arugula salad.
I started by cooking 1 cup of dry couscous, which becomes around 2 cups once rehydrated. (Couscous is so easy, you just add boiling hot water to the couscous and let it sit and it puffs right up!) Next I added lots of chopped arugula, parsley, chives, and scallions. (This is my favorite knife to chop with). Next I added half of an English Cucumber, chopped. Then I added 2 chopped roma tomatoes and one avocado. I used this dressing. Stirred and served.
It turned out to be about equal parts vegetable matter to equal parts couscous. It was crunchy, fresh, and satisfying. My 3 year old and husband loved it. This can also be made with quinoa, barley, brown rice, or other small noodles.