![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDajOmhAYFdlEi9NLYLPAjORN7-2GDkux3FILN9pfDC-B854L-ZiPrI1UCgxwzPd4Z-onWW6alFjVdO8BNr15hQYUs3OPibm9rLJoa8V_Jb0rlnSjFMGzjjEGmvXFn1gSnk5gFPkODxLSb/s320/Bitty+Bebe+in+Progress3+sized.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi64Sm_qaDcd7epICijmwE61yFHVNm7B53rwznQkS7dXRny39uEMkb_L4_k7DgP9qxRRs0oUH6RTcXseVCsA5Aw3cbqmTLjbf8cP6F42CqcBTdLdIa3yyKo5ezbXAFiJDKSgA0w_sMjVnX5/s320/Summer+Cous+Cous+Salad5+sized.jpg)
Mix together:
- 1 & 1/4 cup cooked and shelled edamame
- 1 whole diced red bell pepper
- 1 package or smallish block of feta cheese
- 2 cups of fresh baby spinach torn into bite sized pieces
- 1 tablespoon of finely chopped fresh rosemary
- 3 & 1/2 cups of cooked couscous, cooled to room temp
Whisk together the Herby Vinagrette:
- 1 tsp Dijon mustard
- grated zest and juice of half of a lemon
- 2 large basil leaves, chopped
- 1 tablespoon of fresh oregano leaves, finely chopped
- 1 tablespoon of fresh flat leaf parsely, finely chopped
- 1/3 C of olive oil
- 2 Tablespoons of red wine vinegar
- Salt and pepper to taste
Poor the vinagrette over the other ingredients and voila! Summer in a bowl! Happy holiday weekend, bebes.
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