I have a new favorite meal. My friend, Amy, made this for book club. Amy cracks me up. I was raving over the meal and asking where she got the recipe. Here's what she said, "See, one of the good things about getting cancer is people bring you yummy meals, then you can ask for the recipe!" Such a great attitude. I loved hearing her stories - listening to her describe The Look she would get when someone would realize she had cancer and give her the pity face. She mostly avoided it by donning the Polar Ice Cap to keep her hair follicles frozen so as not to succumb to the chemo.
Anywho, she served this yummy salad over arugula, but I just like it by itself:
2 Tbs red wine vinegar
1 tsp dried oregano
1 clove garlic, pressed or minced
1/4 cups extra virgin olive oil
1/2 kosher salt
1/2 tsp freshly ground black pepper
1 cup Israeli couscous (pearl)
1 can chickpeas, drained and rinsed (aka garbanzo beans)
1 cup baby spinach leaves, chopped
1/2 pint cherry tomatoes, halved (or larger quartered)
1/4 cup crumbled feta
1/2 whole red onion, diced
1/2 7.5 oz. jar marinated artichoke hearts
(1/4 cup pitte kalmata olives, optional - I left these out)
(Amy says she sometimes adds peas, so her boys will et it.)
In a pot of salted boiling water, add the couscous and cook 10 minutes (or according to package directions). Drain.
Meanwhile, whisk together the vinegar, oil, oregano, garlic, salt, and pepper.
In a medium bowl, combine the remaining ingredients (chickpeas, spinach, tomatoes, feta, onion, and artichoke hearts). Once the couscous is drained you can add it as well. Add the dressing and toss to coat.
This is phenomenal, hot or cold. The way the couscous balls slide around in your mouth, the crunch of the onions, the garbanzo beans . . . So yummy! It's perfect to take to a friend . . . especially if she has cancer, but please . . . don't give her The Look.
(giving credit where credit is due, I think this recipe originally came from here, with modifications from here)
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