Brown Rice Couscous Salad

I realized I never finished my salads!!!!  Bad me for not following through.  Winter makes me want warm hearty food not green lettuce.  So at some point #23-25 will pop up, unfortunately not as soon as they should though.

My biggest issue with going vegetarian and now not eating a lot of meat is lunch foods.  Turkey sandwiches were the best for lunch.  Easy to make, easy to travel with, and easy to eat.  We have bought some turkey meat and at first I was open to the idea of eating it and enjoyed it but the last sandwich didn’t hit the spot, and that’s enough for me to know it’s not what I’m liking these days.  So I have gone through lots of soup adding a fresh veggie or two but after awhile that gets old.  Leftovers from dinner are always nice too, but with living with someone who eats like a horse, there’s no guarantee there will by any left.  So my latest idea, which started today, was to make a box of brown rice couscous and turn it into a salad adding different stuff each day I eat it, which really means using whatever there is in the fridge.

  • Mediterranean Curry Brown Rice Couscous
  • Carrot
  • Edamame
  • Endive
  • Tomato
  • Queso Blanco
  • Olive Oil

Cook couscous according to box.  For me this was super easy before work since it only takes 20 minutes to prepare and cook.

I kept this one vegan and simple by adding some sliced carrot, chopped endive, chopped tomato, and olive oil.

Salad #1

Before putting the leftover couscous in the fridge and since I had time before work I added some other goodies so I wouldn’t have to prep anything tomorrow…  Sliced carrot, chopped endive, crumbled queso blanco, and some edamame that I quickly defrosted on the stove.  I also have some fresh cilantro that will be added one day and maybe even a scrambled or hard boiled egg.  Healthy lunch week!!

Salad #2


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