Meatless Monday, er Wednesday

May 11,2011
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

(Don’t forget to enter the Le Creuset give awayI’ll choose a winner randomly on Friday, May 13th.)

This May I am challenging you to try “Meatless Mondays” in your family.  I continue this week with another recipe to inspire you.  Last week I shared an easy baked tortellini, today a recipe made with whole wheat couscous.

With summer rapidly approaching, this summer main dish salad is perfect for a busy day dinner.  Made with whole wheat couscous and topped with cashews, it can be easily made ahead and enjoyed whenever you need to eat.  I often find myself wanting to be outside playing in the late afternoon when the weather is nice.  With this dish, you don’t have to forgo some outdoor fun in order to get dinner on the table.

It is made with broccoli, celery and fresh tomatoes.  Truth be told, neither of my boys especially love fresh tomatoes, so you can alter this as needed.  I usually just offer them portions with the broccoli, and SPH and I feast on the tomato goodness, while saying the classic parent line, “you don’t know what you’re missing!”

Lemon Dill Cashew Couscous

1 cup whole wheat couscous
1 ½ cups boiling water
2 tablespoons olive oil
1 cup diced sweet onion
6 cloves garlic, minced
2 cups broccoli, chopped
2 -3 tablespoons fresh dill
1 teaspoon fresh ground pepper
1 pint grape tomatoes, cut in half
1 cup celery, chopped
½ cup fresh parsley
½ cup lemon juice
¼ cup water
salt to taste
1 cup roasted and salted cashews

In a microwave safe dish, bring the water to a boil.  Add the couscous, cover and let sit 5 minutes.

Meanwhile, in a large skillet, heat the olive oil over medium high heat.  Add the onions and cook 5 minutes.  Add the garlic and broccoli, cook an additional 3-4 minutes, or until the broccoli is tender, but not mushy.  Add the dill and pepper, remove from heat, and stir.  Set aside.

Pour the couscous into a large bowl.  Add the tomatoes, celery and parsley.  Add the broccoli mixture.  Stir well.  Add the lemon juice and water, stir and taste.  Salt to taste.

Once ready to serve, top with several tablespoons of cashews (if you add the cashews before you are ready to serve, the cashews become mushy).

Serves 4-6.
 

 

Enjoy!

SPC