Vegetable Couscous Salad

Please note: this post was written last week, so the “today” and “yesterday” are not literal. Thank you for understanding.

ImageDon’t you love the concept of devouring a huge salad? It’s a gorgeous concept—dozens of flavors, textures, and colors, all tossed into one enormous mound. For you. For your hunger and your health. And if salads make you happy, it’s for your happiness, too.

I’ve become a salad fanatic lately, but I have a hard time coming up with new combinations. Sometimes a salad is a salad is a salad. Our side salads are usually lettuce, carrots, purple cabbage, avocado, and nuts. My main dish salads consist of…well, whatever I feel like putting on them. (If you’re really interested, my lunch salad today was lettuce, cucumber, grated carrot, meatloaf, orange bell pepper, and poppy seed dressing. It was fantastic.)

Right now, however, I’m going to tell you about yesterday’s salad. The salad mentioned above is not the All-Gong Oriental Salad of the title. Let me tell you about that one.

I feel like making a huge salad and eating it like a starving herbivore. (Well, not exactly.)

I grab The Two Sisters’ Cookbook and go to the Salad section.

I see the All-Gong Oriental Salad.

I start mixing. Not sure how much of all the ingredients, so this is a non-recipe.

Be advised: This recipe is NOT the same as the All-Gong Oriental Salad in the Two Sisters’ Cookbook! I just used that recipe for ideas and inspiration.

Vegetable Couscous Salad

Salad:

Lettuce, chopped

Carrots, diced

Green onion, sliced

Black olives, sliced

Broccoli, chopped

Frozen peas, thawed

Purple cabbage, chopped

Couscous

Fresh ginger, grated

Dressing:

¼ cup water

1 – 1 ½ tsp. cornstarch

Soy sauce

Lemon juice

Brown sugar

Rice wine vinegar

Fresh garlic, minced

Toss desired amount of salad ingredients in a large bowl. As you can tell from the pictures, I went heavier on the vegetables and lighter on the couscous. But that can change!

For the dressing, combine water and cornstarch. Microwave a minute or two, stirring frequently, until the mixture is bubbly and thick. Whisk in several tablespoons (each) of soy sauce, lemon juice, brown sugar, and rice wine vinegar. Toss in a little garlic. Drizzle over the salad and toss well. I would recommend chilling the salad for awhile, but yesterday I didn’t have time.

Now you can devour the salad!

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In case you’re wondering, I don’t like the calories of normal oil-and-vinegar dressing, so I prefer to thin them out a little with a cornstarch-and-water mixture. Thinner dressings go farther on my salads.

I’d like to know…

What do you like to add to your salads?

Image

Ah. It’s so satisfying to post, isn’t it?

See you next time!

rachel

“Not lagging in diligence, fervent in spirit, serving the Lord” (Romans 12:11).

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2 thoughts on “Vegetable Couscous Salad

  1. jenny says:

    Great idea to grate the ginger and add that to a salad …and couscous… and the lighter salad dressing – thanks for the ideas! :) <3

  2. Your salad looks super delicious! I wish someone would make that for me every day – it looks so incredibly healthy! On my blog I post a lot about sweets but we really do like to eat well and this is something we would enjoy.

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