Yesterday was such a nice day outside--finally warming up!--that I had to sit on the back porch for lunch with Baby Nora in my lap. I was also under orders from Paul to keep my feet up. So, I sent him this picture to prove I was obedient.
Ever since I talked with my aunt last week about Tabouleh, I've been wanting some. However our parsley looks sad, and I promised myself I would eat what we already had in the house this week instead of buying more groceries. So, I decided to make my own chilled couscous salad with dried parsley and vegetables. Maybe it isn't something that will make it on CNN iReport, but it was just what I wanted. I also wanted to eat up the peaches in the freezer and came up with a pretty simple recipe with help from Eat, Drink and Weigh Less.
Recipe for Couscous Salad
- 1 cup cooked couscous
- 1 Campari tomato, diced
- 1/2 mini cucumber, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Juice of 1 lemon
- Handful dried parsley, ground in hand
- 1/4 teaspoon salt
- 1/8 teaspoon fresh crushed black pepper
Mix all ingredients and serve at room temperature.
Recipe for Peach Smoothie
In a blender add equal parts frozen peaches, yogurt, and orange juice. Last, add 1/2 Tablespoon honey. Blend until no longer chunky. Sip on the porch.