The lovely cherry blossoms on the trees. The sound of the birds chirping at dawn. The giggles of children playing in the park. The colorful tulips blooming in the yards. Yes!! Spring is here. I love the colors and warmth this weather brings with it.
In spirit of this lovely weather I bring to you a healthy and colorful recipe. This recipe is made from Israeli Couscous, one of my fall back ingredients to give me my necessary protein :).This salad is a medley of vegetables, couscous and chickpeas. Eat a bowl and make it count towards your 1 out of 5 fruits/vegetables per day. Enjoy!
For the salad:
1 cup of Israeli Couscous (cook as per the instructions on the box)
1/2 cup boiled chick peas
1/2 cup diced cucumbers
1/2 cup diced tomatoes
1/2 cup shredded carrot
1 cup shredded lettuce
1/2 cup diced onions
2 tbsp blanched almonds
1/4 cup sliced baby radish (optional)
For the dressing:
2 – 3 tbsp olive oil
2 – 3 tbsp fresh lemon juice
2 tbsp fresh chopped cilantro
1 – 2 tbsp finely chopped green chilies
salt to taste
crushed black pepper to taste
In a salad bowl or a mixing bowl, add all the ingredients of the salad. Toss and mix well. Add in the salad dressing and mix well. Your salad is ready to be savored.
- A warm garlic toast would be a great accompaniment.
- Another variation for this salad is to add fruits instead of the vegetables. Diced fresh strawberries, apple, pineapple, pear, pomegranate pearls, orange all taste heavenly.