6 servings of cooked couscous
1 pint cherry tomatoes, halved
1 small hothouse cucumber, deseeded and chopped
3 scallions, thinly sliced
1 small bunch parsley, roughly chopped
1 small bunch dill, roughly chopped
1 small bunch mint, roughly chopped (I didn’t have any on hand but think it would complete the dish)
juice and zest of 1 lemon
1/3 cup extra-virgin olive oil
kosher salt and pepper
1. Cook 6 servings of couscous (I used whole wheat) according to the package’s directions.
2. Combine the couscous with the rest of the ingredients.
3. Season with salt and pepper, to taste.
This paired wonderfully with baked salmon topped with cucumber yogurt sauce:
And here it is, the final component to the perfect roasted chicken. Okay, so it has nothing to do with the actual roasting process. But I guarantee* that this is such a magical addition, it will become an essential part of the dish.
We’re talking about gremolata, typically a combination of garlic, herbs and zest. In this version, finely minced garlic is combined with finely chopped fresh parsley, minced lemon and orange zests, S & P.
*This is based on nothing. In fact, I don’t really guarantee anything. You may not even like the thing. It doesn’t really matter, because if you don’t like it, it’s safe to say that I don’t like you.
It’s been a while since I’ve eaten something healthy for dinner. I blame you. Instead of sulking around, complaining that you continue to force me to indulge, I helped myself to a healthy dose of radicchio and herbs.
I used fresh tarragon, dill and parsley for greenery, and a vinaigrette of mustard, lemon juice, extra-virgin olive oil, and S & P. Though simple to prepare and minimal in ingredients, this salad is bold. For some, it may be “too herby” (you know who you are), for others the radicchio may be too bitter. But if you’re looking for a salad that is easy, healthy, and gutsy, this is it.
Plus, you’ll feel so good about yourself after eating it, you’ll wanna strut around in your underwear.