RV Friendly Mediterranean Couscous Salad
07-20-2015
Author: Blog Editor in Diet for a Tiny House
Easy Mediterranean Couscous Salad for your RV
If you are aiming for more veggies in your diet, welcome to the club! I’m kind of picky about my vegetables. I like them really fresh. Like fresh from my friend’s garden. Or if I don’t have a friend with a garden nearby, then farmer’s market fresh.
We try to aim for city centers when we are traveling so we use Google to find farmer’s markets throughout the U.S. In Minnesota right now we have the pleasure of the St. Paul Farmer’s market, one of the nation’s best and oldest. I also have the pleasure of tending a beautiful vegetable garden for a friend here right now, and just brought home an assortment of great veggies for future dinners: pea pods, cucumbers, and kale.
This Mediterranean Couscous salad is a great dinner recipe that I make over and over again. This is a main dish salad that features the best local produce, preferably organic, perfectly prepared and simply seasoned with crumbled feta cheese and parmesan and pine nuts (Trader Joe’s markets sell great pre-toasted pine nuts). I suggest serving it with a glass of white wine and garlic bread.
There is everything for a balanced diet in this delicious recipe so don’t worry, you are not cheating yourself out of protein by going meatless. There are carbs, protein and veggies, and it tastes great. Cherry tomatoes, broccoli and scallions are studded into a delicious Parmesan-flavored couscous. Feta cheese, olive oil, artichoke hearts and toasted pine nuts round out this scrumptious dinner ... or lunch..... or breakfast even!
If you want to add additional ingredients, there are still a lot of options: roasted red or bell peppers, capers, or olives, to name a few. (To make it a multi-dish feast serve with a quickly prepared package of mushroom- or cheese-stuffed ravioli with pesto sauce; both are found in your supermarket’s refrigerator section.)
Once again, this is as good as it is convenient. It’s perfect for a warm summer evening in the Airstream because prep requires just one pot and one bowl. It takes about 30 minutes to get it on the table.
If you like healthy, quick recipes you can prepare in your RV, you're going to like these homemade salsa dishes!
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Mediterranean Couscous Salad
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Serves 2
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Ingredients
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Instructions
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In a medium saucepan, boil water and drop in broccoli florets for 3-4 minutes until crisp tender. Drain immediately and plunge into a bowl of cold water to stop the cooking process.
In the now empty saucepan, toast the pine nuts over medium heat for a minute or so, swirling them over the flame until they are lightly browned. Remove to a plate.
In the same saucepan, now empty, cook the couscous according to package directions.
While couscous is cooking prep the rest of the vegetables if you haven’t already: wash the vegetables, slice the cherry tomatoes, chop the scallions, drain and pick through artichokes and slice in half, open the feta cheese.
When couscous is done, fluff with a fork and place in large salad bowl. When no longer hot, add all the vegetables and toss. Add the feta and generous shakes of sea salt and cracked black pepper to taste.
Serve with a drizzle of olive oil.
Diet for a Tiny House is Copyright 2015 by Wendy Gorski. Write me at [email protected]! Mailing address: Wendy Gorski c/o Southeast Publications, 7676-B Peters Road, Plantation, Florida 33324.
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
If you are aiming for more veggies in your diet, welcome to the club! I’m kind of picky about my vegetables. I like them really fresh. Like fresh from my friend’s garden. Or if I don’t have a friend with a garden nearby, then farmer’s market fresh.
We try to aim for city centers when we are traveling so we use Google to find farmer’s markets throughout the U.S. In Minnesota right now we have the pleasure of the St. Paul Farmer’s market, one of the nation’s best and oldest. I also have the pleasure of tending a beautiful vegetable garden for a friend here right now, and just brought home an assortment of great veggies for future dinners: pea pods, cucumbers, and kale.
This Mediterranean Couscous salad is a great dinner recipe that I make over and over again. This is a main dish salad that features the best local produce, preferably organic, perfectly prepared and simply seasoned with crumbled feta cheese and parmesan and pine nuts (Trader Joe’s markets sell great pre-toasted pine nuts). I suggest serving it with a glass of white wine and garlic bread.
There is everything for a balanced diet in this delicious recipe so don’t worry, you are not cheating yourself out of protein by going meatless. There are carbs, protein and veggies, and it tastes great. Cherry tomatoes, broccoli and scallions are studded into a delicious Parmesan-flavored couscous. Feta cheese, olive oil, artichoke hearts and toasted pine nuts round out this scrumptious dinner ... or lunch..... or breakfast even!
If you want to add additional ingredients, there are still a lot of options: roasted red or bell peppers, capers, or olives, to name a few. (To make it a multi-dish feast serve with a quickly prepared package of mushroom- or cheese-stuffed ravioli with pesto sauce; both are found in your supermarket’s refrigerator section.)
Once again, this is as good as it is convenient. It’s perfect for a warm summer evening in the Airstream because prep requires just one pot and one bowl. It takes about 30 minutes to get it on the table.
If you like healthy, quick recipes you can prepare in your RV, you're going to like these homemade salsa dishes!
-----------------------------
Mediterranean Couscous Salad
-----------------------------
Serves 2
-----------
Ingredients
-----------
- 1 box (5.9 oz) Near East brand Parmesan Quick-Cooking Couscous (usually found in the ethnic food aisle of supermarkets or near the rice and quinoa)
- 1 bunch fresh broccoli, use florets only, washed
- 1 cup cherry tomatoes, washed and halved
- 3 scallions, washed, trimmed and sliced thinly
- 1 can artichoke hearts, drained and hard outer leaves removed, sliced in half lengthwise
- 2 tablespoons pine nuts, lightly toasted (Trader Joe’s has these already toasted)
- 1 package (3.5 oz) feta cheese crumbles
- Sea salt and cracked black pepper
-----------
Instructions
-----------
In a medium saucepan, boil water and drop in broccoli florets for 3-4 minutes until crisp tender. Drain immediately and plunge into a bowl of cold water to stop the cooking process.
In the now empty saucepan, toast the pine nuts over medium heat for a minute or so, swirling them over the flame until they are lightly browned. Remove to a plate.
In the same saucepan, now empty, cook the couscous according to package directions.
While couscous is cooking prep the rest of the vegetables if you haven’t already: wash the vegetables, slice the cherry tomatoes, chop the scallions, drain and pick through artichokes and slice in half, open the feta cheese.
When couscous is done, fluff with a fork and place in large salad bowl. When no longer hot, add all the vegetables and toss. Add the feta and generous shakes of sea salt and cracked black pepper to taste.
Serve with a drizzle of olive oil.
- Easy Middle Eastern Dinner Menu
- Salad with Avocado, Ginger and Almonds
- 4 Salads of Eggplant, Olives, Chickpeas, Spinach & Feta
Diet for a Tiny House is Copyright 2015 by Wendy Gorski. Write me at [email protected]! Mailing address: Wendy Gorski c/o Southeast Publications, 7676-B Peters Road, Plantation, Florida 33324.
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
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