Monday, April 8, 2013

Couscous Beet and Fennel Salad

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.

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