Pasta Salad Series: Vegan Couscous Salad

Summer!  It is hot as all get out in Houston; summer started for us back in April.  The searing temperatures make me alter my ways of cooking.  Pasta salads are the way I like to roll (and eat) half of the time.  Just make a huge batch and eat it through the week.  Like many savory dishes, like chili, it gets better with time.  I added garbanzo beans to mine to make it a more complete dish, but can be eaten solo.  Here is one that I just threw together with the ingredients that I had.

Serving size: 6-8 people

INGREDIENTS

- 3 tbsp olive oil

- Israeli or regular couscous

- Vegetable broth (follow directions on the box)

- 3-4 raw vegetables of your choice, chopped (I used an orange bell pepper, asparagus and red onion)

- 1/2 cup of chopped fresh parsley

- 1 cup of garbanzo beans (optional)

- 1/4 cup red wine vinegar (lemon juice would be a great substitute)

- 1 tsp dried oregano

- 1 tbsp honey

- 3/4 cup extra virgin olive oil

- Kosher salt and freshly ground black pepper to taste

DIRECTIONS

- In a medium pot, heat olive oil over medium heat.

- Add couscous and stir to toast until they achieve a light brown color.

- Add appropriate amount of vegetable broth (per the directions on box) and bring to a boil.  Reduce to a simmer and cook according to the directions.  DO NOT WALK AWAY FROM YOUR COUSCOUS.  STIR FREQUENTLY OR IT WILL STICK LIKE A MOTHER.

- Remove from heat and allow to cool off slightly.

- In a large bowl, combine vinegar, oregano and honey.  Whisk to blend.  

- Drizzle the extra virgin olive oil while whisking vigorously.  Add salt and pepper to taste.

- Add veggies, parsley and cooled couscous to the dressing.  Toss to combine.  Salt and pepper, if needed.

Watermelon Salad with Fried Cheese

In true Texas fashion, a storm was a-brewin' on this fine September day.  The cold front that came through last weekend teased me like an experienced burlesque dancer, reminding me that I wasn't in Kansas (Michigan actually) anymore.  Summer is still in full-force.

Since it was disgustingly humid outside, I decided to create a fantastic summer spread of salad and light entrees.  I also prepared a raspberry and strawberry tart, thanks to a recipe from The Chew.  I made it my own by making a chocolate pastry cream and topping it with homemade whipped cream.  Oh, yes, I'm a rebel!

This first salad is one of my all-time favorites.  Don't be taken aback by the fried cheese served with fruit.  I know it may not make much sense, but it's sweet and savory all in one bite.  Your taste buds will thank you.

1 of 3 dishes from my Late Summer Supper Spectacular

Serves 4

INGREDIENTS

- 6-7 slices of light Havarti cheese

(other yummy alternatives:  halloumi, mozzarella)

- 1 egg

- 1 tbsp of water

- 3/4 cup italian bread crumbs

- Half of a medium (seedless) watermelon, chopped

- One cup of fresh mint, finely chopped

- 2 limes, juiced

- 1 tbsp of olive oil

DIRECTIONS

Slice the cheese into 1/2" pieces.

Whisk the egg and water in a bowl, breadcrumbs in another.  Line a pan with parchment paper.

 Dip the cheese in the egg mixture...

... then into the breadcrumbs.  If you're feeling naughty (like me), bread those suckers twice.

Place breaded cheese onto the parchment paper and repeat with the remaining slices.  Next, put the pan in the freezer and allow to set for at least 30 minutes.  If you skip this step, the cheese will ooze uncontrollably when you pan fry them.

Now, let's get our hands on that watermelon. 

Remove the rind from the watermelon and then slice into thirds.

 Chop into bite-size pieces and place into a large bowl.

 Juice the two limes directly onto the watermelon.

Chop the mint, add to the watermelon and toss to combine.  For best results, allow it to sit at room temperature for 20 minutes for ultimate flavor potential.

In a non-stick pan, add olive oil and begin to fry the cheese slices.  Flip them over when the first side is a gorgeous shade of golden brown and the cheese begins to ooze slightly.  Cook the other side in the same manner.

Remove from the heat and sprinkle with a hint of kosher salt.

 Serve the salad in a bowl and top with two cheese slices.  You will love this dish.  <3

Link to the raspberry tart:  Clinton Kelly's Raspberry Tart