Adrienne Gajownik


Cherry orange couscous

Fall is here and it's almost Thanksgiving! How did that happen so quickly?

I feel like I've been a little off balance lately. When I start feeling this way I take a step back, shut my computer off, go outside for a long run, pick up a book, and cook up a storm. I also load up on fresh fruit and vegetables.

This is one of those feel good salads. It's easy to make and ready to eat in about 10 minutes. I've been making variations of this bean and grain salad on the weekend. I pack it for lunch during the week along with a bowl of soup or sweet potato wedges. You could also add leftover grilled chicken to this if you need more protein.

Cherry orange couscous
1/2 c couscous
1 can of garbanzo beans
3 tbsp of tangerine or orange juice
3 tbsp of walnut oil
1/4 sea salt
1/4 c of fresh mint, roughly chopped
1/2 c of fresh parsley, roughly chopped
2 c of baby kale or spinach
1/4 c dried cherries
1 oz goat cheese (optional)

Bring 1/2 c of fresh water to a boil. Add the couscous, stir well and cover. Remove from heat and set aside for five minutes.

Mix the juice, oil, and salt together in a small dish. Add the garbanzo beans, kale, herbs and cooked couscous to large bowl. Immediately pour the dressing over and mix well. Add the cherries and garnish with goat cheese. I like to put a lid on the bowl and give it a shake, so everything gets mixed up well. Enjoy!