Ingredients
2 cups Vegetable Broth – you can use chicken broth or simply water
1½ cup Broccoli Florets
1⅓ cups Whole Wheat Couscous
1 Tbsp Olive Oil
Zest of an Organic Lemon – save for later
2 Tbsp Lemon Juice
Sea Salt – we used our Rosemary Lemon Sea Salt
6 oz Sweet Cherry or Grape Tomatoes – halved

OCTOPUS SALAD WITH POTATOES, TOMATOES, OLIVES, & CAPERS

Roasted Salmon with Kale-Quinoa Salad

Instructions

In a medium sauce pan bring the broth to boil. Add the broccoli florets and cook for 2 minutes. With a slotted spoon transfer to a salad bowl.

Remove the pan from heat and with a fork gradually stir in the couscous, and cover. Let it rest for about 5 minutes, until all the liquid is absorbed. Gently fluff with a fork.

BEET, RADICCHIO, & GORGONZOLA SALAD WITH BLOOD ORANGE VINAIGRETTE

GRILLED PANZANELLA SALAD [Italian Recipe]

In the meantime the couscous is resting first zest, then juice the lemon. Add olive oil, lemon juice and the sea salt to the broccoli and combine well.

Stir in the couscous and the grape tomato halves.

Let the flavors mingle for a few minutes before serving.

Sprinkle each serving with a little lemon zest.

BEET, RADICCHIO, & GORGONZOLA SALAD WITH BLOOD ORANGE VINAIGRETTE

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March 6, 2017