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The simplest Mediterranean summer couscous salad

I write this post not only for the love of healthy eating – in fact, anyone who knows me well enough will assure you that I cannot sustain any eating regime purely based on its health factor. For me, food…any food…must taste good on a multi-dimensional level. It has to have a strong personae, memorable texture, along with taste, flavor and experience that will touch my palate, my mind, and my heart.  It has to be modest in personality yet to a gourmand’s eye, its complexity and subtlety not go unnoticed.

Here’s another example of something so pure that it’s elegant in its simplicity. Packed with flavor, this quick concoction will take you less than 15 minutes to make – honestly. For this afternoon, it took me just long enough to head up to our condo, catch a shade from the summer rays, scoop spoonfuls of these SuperFood morsels to silence my grumbling tummy, then head back to the beach to continue basking in the summer fun.

Couscous is irresistible little cloud-like tender grains that are pasta of North African origin made of crushed and steamed semolina. They also happen to belong to the SuperFoods family – how fortuitous! Healthy and delicious. Can’t beat that combo! A keeper for sure!

The simplest Mediterranean summer  couscous salad

1-1/4 cups water

½ tsp sea salt

1 tbsp olive oil

2 tbsp tomato paste

1/3 cup red and green bell peppers, small dice

¼ cup sun-dried tomato, slivered

Pinch of cumin

1 cup uncooked couscous grains

Place all ingredients, but the uncooked couscous grains, into a sauce pan, B2B. Turn off heat, add in the uncooked couscous grains, stir. Cover saucepan and allow to rest for 5 minutes. Fluff with fork, serve, and enjoy!

Speaking of fortuitous encounters with healthy and delicious, here are but a few of the good whole grains cookbooks I’ve added to my library recently. Great sources of inspiration!

 

 

Couscous by Nadjette Guidoum

 

 

 

 

 

 

 

 

 

 

 

Ancient Grains for Modern Meals by Maria Speck

 

 

 

 

 

 

 

 

 

 

 

 

 

Ancient Grains by Diane Kochilas

 

 

 

 

 

 

 

 

 

 

 

 

 

SuperFoods by Steven Pratt, M.D., and Kathy Matthews

 

 

 

 

 

 

 

 

 

 

 

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