Every once in a while, I need to jumpstart the old metabolism and make a few dietary adjustments. Like Elizabeth Gilbert in Eat, Pray, Love, I have a committed relationship to pizza and other Italian carbohydrate-y wonders. (Although, she sees it as a three-month fling, whereas I envision pizza and me with a long-term future.)
In order to find an adequate substitute when I need to clean out the system, I look for foods and recipes that are substantial yet light, simple yet colorful. I need a bit of saltiness to curb cravings but almost no fat to make the swap worth it. With a gorgeous dressing and very fresh flavors, this healthy couscous salad can almost fill the void of a pepperoni pizza. Almost.
Beetroot couscous salad in a lemon-honey dressing:
200 g couscous
300 ml chicken stock
2 beets, cooked and cubed
1/2 feta, cubed
1 tbsp honey
1 tbsp fresh lemon juice
1 tsp balsamic vinegar
Salt and pepper to taste
1. Bring chicken stock to a boil with a generous pinch of salt. Add couscous, cover with a lid, and turn off heat. Leave for 5-7 minutes, allowing couscous to absorb liquid and cook through. Remove lid and use a fork to fluff the couscous.
2. In a large bowl, whisk honey, lemon juice, balsamic vinegar, salt, and pepper. Season to taste. Add couscous, cubed beets, and feta. Gently toss together until entire mixture is coated in dressing.
Enjoy beetroot couscous salad with Elizabeth Gilbert’s Eat, Pray, Love, and check in at http://warandpeach.com for future recipes and book reviews!