Saturday, September 15, 2012

The Case of Roasted Vegetable Couscous Salad

Just like "My Canada includes Québec," my recipe books include photos. To me they're essential.

Yes, I do like the artistry and whimsy of drawings but I prefer the combined beauty and practicality of photos. I want to see exactly what food will look like when I make it.

Interestingly, in the Case of Roasted Vegetable Couscous Salad, I'm reminded of tapioca. And even if I've never liked tapioca, I love this salad! Light, tender, addictive, fun little beads of pasta. And let's not forget the veggies, roasted to bring out their natural sweetness.

Get the recipe here.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.

Monday, September 3, 2012

The Case of a Picnic in Newfoundland

Up until the very last day of Karl's and my vacation in Newfoundland we enjoyed atypical weather—warm and sunny. On the last morning, we drove south from St. John's to Ferryland. We couldn't see the coastline for the fog. We had to stop and ask where our lighthouse destination was because we couldn't see it. We parked the car and walked uphill in the direction we were told to go, and still nothing. Not until we were very, very close did this 1870 building appear.
 
We heard waves crash all around.
 
We ordered our picnic lunches and ate them in the little coal shed attached to the back of the lighthouse. Mango curry chicken salad on light-as-air grain bread, subtle orzo salad, the best home-made lemonade I ever drank, gingerbread cake with vanilla sauce. Not one wrong note.
 
Okay, so the sandwich wasn't vegetarian. Travel allowance.
 
When we got back home to Black Currant Bay, I created a salad similar to the one we enjoyed so very much before the fog lifted and we were able to explore our surroundings. To see the ocean rollers roar to the rugged shore at the base of those cliffs.
 
Roasted Vegetable Couscous Salad

1 zucchini, chopped
1/2 cup red onion, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
1 red pepper, chopped
2 tbsps olive oil
vegetable seasoning
2 cups pearl couscous, cooked
1 sprig basil, chopped
2 tbsps lemon juice
salt

Toss the zucchini, red onion, yellow pepper, orange pepper, red pepper, olive oil, and vegetable seasoning to taste on a rimmed cookie sheet. Broil for 5 min. Transfer the roasted vegetables and juices to a bowl and stir in the couscous, basil and lemon juice. Salt to taste. Chill. Serves 4.


UPDATE: photo of Roasted Vegetable Couscous Salad here.


YOURS, BECKI GREEN. TO LEAVE ME (AND CYNTHIA) A MESSAGE, CLICK ON THE COMMENT BUTTON BELOW.