The Recipes

Cous Cous and Arugula Salad

Since I cooked with lentils last night, I also came face-to-face with a box of cous cous that I haven't cooked lately.  Back to healthyville today!

The campaign is getting busier by the moment, so I suppose it's more important than ever to try and get some decent food in my body and forgo the endless parade of pizza, fast food, chips and candy that end up in the office.  In fact, I'll probably make a bigger batch of this soon so that I have the leftover cous couse for lunch.

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Cous Cous and Arugula Salad

Ingredients:

- 1/4 c. cous cous
- 2/3 c. vegetable stock
- 2 T. cashews, chopped
- 2 T. raisins
- 1/2 small shallot, diced
- 2 T. chopped herbs such as mint and parsley
- 1 orange, zested and juiced
- 1/2 tsp. balsamic vinegar
- 1 T. olive oil
- salt
- pepper
- 1 c. arugula

Put the raisins in a small bowl and cover them with warm water.  Set aside.

Bring the stock to a boil, add the cous cous, cover and reduce to a simmer.  Cook according to package instructions.

In another small bowl, whisk together the orange juice and vinegar.  Slowly whisk in the olive oil.  Season lightly with salt and pepper.

When the cous cous is cooked, fluff it with a fork and drain any excess liquid.  Drain the raisins.  Add the raisins, shallot, cashews, orange zest, and herbs to the cous cous and stir to combine.

Plate the arugula and drizzle the vinaigrette over it.  Top with the cous cous.