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and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And to relieve the pie hangover we have a healthy salad from !

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Recipe: https://www.inspiredtaste.net/12689.....-salad-recipe/

Thoughts: Simple to make and quite tasty! Of course I did things a bit differently, no walnuts because too expensive and no raisins because I don't like raisins in salad. Also I put the entire lemon's zest in the sauce because you can never have too much lemony goodness. Aaaand way more herbs that directed because I wasn't going to use them for anything else and I didn't want them to go to waste. None of these decisions ruined the dish, it's quite fresh and flavorful with a pleasant crispness to it all. I do love me some good ol couscous.

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Recipe is as follows:

You Will Need

1 ½ cups dried Israeli couscous, also called pearl couscous

Salt and fresh ground black pepper

1/4 cup extra-virgin olive oil

1 teaspoon Dijon mustard

1/2 teaspoon honey

1 teaspoon finely grated lemon zest

2 to 4 tablespoons fresh squeezed lemon juice, depending on taste

1 medium English cucumber, diced

1 large tomato, diced

1/2 cup coarsely chopped fresh herbs; use any combination of fresh parsley, cilantro, basil, dill, or mint

1/4 cup chopped walnuts, toasted

1/4 cup raisins, we love golden raisins


Directions

1 Bring a large saucepan of salted water to a boil. Add couscous and cook until tender, 8-10 minutes. Drain.

2 While the couscous cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained couscous to the dressing and mix well.

3 Stir in the cucumber, tomato, herbs, walnuts and raisins. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

Adam and Joanne's Tips

If you cannot find Israeli Couscous, you may substitute with a small pasta shape such as orzo or use regular couscous.
To toast walnuts, add to a dry pan over medium heat. Cook, stirring frequently until the nuts turn golden brown and become fragrant, 5 to 10 minutes.

Make-Ahead: This salad is delicious when eaten straight away, but you can also make the salad, cover it and refrigerate for up to 4 hours. This way all the flavors marry and mingle, making for an even more delicious salad. If you are planning to make a day or two ahead of time, keep the tomatoes and walnuts separate until you’re ready to serve. This way they will remain crisp.

NUTRITION PER SERVING Size 1 cup / Calories 219 / Protein 5 g / Carbohydrate 29 g / Dietary Fiber 2 g / Total Sugars 4 g / Total Fat 9 g / Saturated Fat 1 g / Cholesterol 0 mg / Sodium 160 mg
AUTHOR: Adam and Joanne Gallagher