The only thing looking like Fall right now in Florida are the sunrises and sunsets, brilliant reds fading into pinks and oranges, meet the dusky blue sky before descending into that inky night sky. After being cooped up inside for papers, labs, 8 hour Dreamweaver sessions requiring multiple cups of tea somehow transitioning into beer…I needed this weekend and quality time with the parents.
Spending our still 90 degree days at the beach and parks, soaking up every bit of sunshine before tucking ourselves into tables of fried chicken or pizza. And football – oh yes, I’m beating my guy in fantasy this weekend – team name this year is RG3 PO, (check out last year’s name + how little Watson used to be OMG!) I own my nerdiness. I’m back to hitting the books, much more refreshed!
This “salad” (insert your own name here) was a perfect weeknight throw together meal. Everything cooks in 5 minutes and you’re ready to go with fresh veggies and whole grains. Add whatever protein you like and you have dinner ready (and lunch the next day!).
- 1 box Whole Wheat Roasted Garlic & Olive Oil Couscous (I use Near East)
- 1 6 oz jar marinated artichoke hearts, half drained
- 1 red bell pepper, roasted and chopped
- 2 green onions, chopped
- 1 lemon, juiced
- 1 Tablespoon Olive oil
- 3 Tablespoons feta cheese (more to taste)
- salt & pepper to taste
- Cook the couscous according to the box instructions. Lightly fluff with fork and pour into a large bowl.
- While the couscous cooks, set the oven to broil, cut the red pepper in half removing the stem and seeds from inside. Line a baking sheet with foil and place the red peppers face down (so they look like to little domes).
- Broil for 3-5 minutes, check often, until the outer skins are slightly charred and tender. Remove from oven (turn it off) and let cool for 5 minutes before slicing.
- Drain some of the liquid from the artichoke jar, but keep at least half, and pour over couscous. (Go ahead and just dump in the artichoke hearts too!)
- Add the lemon juice, chopped green onions, chopped roasted pepper, olive oil, feta, salt and pepper to the couscous and mix together well.