|2 servings||calories per servings 460||protein serving 14 g||carbs per serving 68 g||total fat per serving 15 g|
This French influenced salad is light and tangy, with just enough sweet-crisp texture from the cucumbers and onion to fill you up. It’s a great meatless meal on its own, but it would also work well with a sautéed chicken breast on top. You can add a pack of our Springer Mountain Farms chicken to your order and have enough left over for lunch the next day.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||68 g|
|Dietary Fiber||8 g|
Prepare your mise en place: Halve each cucumber lengthwise, and thinly slice crosswise. Peel and dice onion. Chop olives. Pick and chop tarragon leaves.
Place a saucepan with a lid over medium heat. Add 1 teaspoon olive oil, almonds and couscous. Cook, stirring frequently, until toasted, 4-5 minutes. Carefully add 2 1/2 cups water. Stir in 1/4 teaspoon PeachDish Salt, and increase heat to high.
When liquid comes to a boil, reduce heat to low, and cook, stirring occasionally, until all liquid has been absorbed and couscous is tender, 15-16 minutes.
Spread couscous on a baking pan to cool at least 10 minutes.
In a small mixing bowl combine yogurt, vinegar, mustard, remaining 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. Mix thoroughly, and set aside.
In a large mixing bowl combine cucumbers, onion, olives and tarragon. Add cooled couscous. Mix thoroughly. Add yogurt dressing, and mix again to incorporate. Taste and season as desired with additional PeachDish Salt.
Divide salad between 2 plates. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...