The holidays are upon us again. Food is always a focus during the holidays and most of us are blessed to have a well-dressed table and loved ones to share it with. This is the perfect recipe for the holidays and will please any guest in your house, including kids and vegetarians. It contains a rainbow of nutrients from ingredients such as sun dried tomatoes, spinach, beans and cous cous.

Cous cous, like pasta, is made from the semolina portion of duram wheat. The semolina is par boiled and then originally hand-rubbed into the gritty bits we now call cous cous. It is extremely easy to prepare and a nice alternative to pasta, plus it makes a fabulous main dish or side dish. This particular recipe calls for Golden Jewell Blend cous cous from Indian Harvest, a company which is located up north in our own Bemidji, Minn. Golden Jewell is a special grain blend that combines Israeli cous cous, tri-colored orzo pasta, split baby garbanzo beans and quinoa and is available exclusively at Byerly’s in St. Louis Park in their new bulk foods department. The added beans and grains to this blend give it extra nutrition and fiber. This recipe is easy to prepare and can be served hot or cold.

Happy Thanksgiving, Edge Life readers. I wish you, and your family, blessings of joy and peace at your holiday table this year and send a special thought of organic goodness to your kitchen. Enjoy.

Mediterranean Couscous Salad
featuring the Golden Jewel Blend from the bulk department at Byerly’s in St. Louis Park

Optional way of presenting this delicious recipe!

3 1/2 cups water
2 1/2 cups Golden Jewel Blend cous cous
1/2 cup olive oil
1/2 cup fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon sugar
1 1/2 tablespoon minced fresh garlic
8 ounces fresh spinach, stems removed
1 cup sun-dried tomatoes, sliced
1 cup pitted olives,sliced
1/2 cup diced red onion
1/4 cup chopped fresh mint
2 tablespoons chopped fresh oregano
1/2 teaspoon freshly ground black pepper
8 ounces feta cheese, crumbled

In medium pot, bring water to a boil. Stir in Golden Jewel Blend, bring back to a boil, reduce heat and simmer, covered, 10 minutes. Set aside to cool. Whisk together olive oil, lemon juice, salt and sugar. Heat 4 tablespoons oil/lemon juice mixture in small sauté pan; add garlic and heat 30 seconds, stirring constantly. Add spinach; stir until wilted and fully coated.

Fluff cous cous with a fork and transfer to a large bowl. Combine cous cous with garlic mixture and all remaining ingredients, except feta cheese; mix well, chill. To serve: garnish with feta cheese. Serves 6-8

Copyright © 2005 Bea James. All rights reserved.

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Bea James is Senior Whole Health Manager at Lunds and Byerly's. She is a member of the USDA National Organic Standards Board, member of the International Association of Natural Products Producers, and Chair of the Food Marketing Institute Natural Foods Committee. Bea is a long time chef appearing on local radio and TV to advocate organic foods, as well as former deli manager of two Twin Cities Natural Food Co-ops. She can be reached for organic questions at bea.james@lfhi.com Copyright © 2005 Bea James. All rights reserved.

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