What a busy day today. Up and out the door by 7:15, a crazy commute on the train due to equipment problems followed by back to back meetings. I truly ran non stop today.
Toward the end of the day I got a message from Mr. Meat and Potatoes saying that he would feed the kids. Their choice tonight- couscous. He told me he would make it with olive oil so I could eat some when I got home. Very thoughtful and nice.
Then I got a second message asking "What is that stuff on the counter next to the stove?" I replied "Champagne vinegar" to which he replied "well there may be some vinegar in your couscous." I said that was OK just to leave it, I would figure it out when I got home.
I started thinking about a cold couscous salad dressed with champagne vinaigrette. Sounded pretty good. So when I walked through the door at 7 PM I rummaged through the fridge and got the beets that I had roasted, cooled and peeled on Sunday. I found a bulb of fennel and some mint and thought, "yep, this is going to work out just fine."
I put the salad together in no time, and it was delicious and filling- exactly what I needed after a long, jampacked day.
Couscous Beet and Fennel Salad
1 cup cooked cooled couscous
2 roasted beets, cooled peeled and chopped
1/4 cup thinly sliced fennel
2 tbsp chopped fresh mint
2 tbsp Champagne vinegar (adjust to taste)
1 tbsp extra virgin olive oil (adjust to taste)
Salt and pepper to taste
To assemble, mix the couscous, mint champagne vinegar, olive oil and salt and pepper in a bowl. Top with the beets and fennel. Garnish with some extra mint or fronds from the fennel.