Superfoods Salad

I contend that there is no such thing as a boring salad.   When we were first married Todd would moan when I would say that I had made a salad. He soon learned that my salads were nothing to turn your nose up at and more than a little bit interesting!






I like to call this salad Superfoods Salad because it includes some of what are considered to be superfoods, ie.  foods that are really good for you . . .  like nuts, blueberries, grains,  greens, olive oil and citrus fruit . . . there's some cheese as well, but we won't talk about that. It is a hard cheese, so no worries, not a lot of fat in it.



I used baby rocket for the greens today, but you could use kale or spinach or a mixture of greens.   Just be sure not to add them until the last minute prior to serving so that they don't wilt too much.

 

You all know how much I love blueberries.  I eat them any which way I can.   I eat em like candy.   WE have six bushes in our garden now and I am awaiting those little berries ripening with great anticipation.  I go out and look at them every day . . .



It's a bit like waiting for a pot to boil.   You wait and you wait and you wait and then all of a sudden, it boils!  

 

I love LOVE Israeli or Pearl Couscous.  I buy the whole wheat one, toasted, by Merchant Gourmet.  It cooks up very quickly and I like to think that by it's being whole wheat, it's rather good for me.  Of course you could just as easily use cooked wheat berries or barley.  Both would be good and a bit chewy as well, which would be nice.



I always toast my nuts before I use them.  It brings out even more of their natural flavour and adds lots of crunch. Just put them onto a baking sheet and bang them into a hot oven for about 8 to 10 minutes.  Rule of thumb for me is that as soon as I can smell them, I take them out! They're done perfectly.



Each bite of this brings you a bit of chew from the couscous, a bit of sour yum from the capers, some sweetness from the berries, that peppery meatiness from the rocket and roasted crunch from the nuts . . .  all perfectly dressed in a tangy lemon vinaigrette dressing.   DEEEE-licious. Absolutely.  It's the perfect accompaniment to any grilled meat, poultry or fish.

*Superfoods Salad*
Serve 4 to 6
Printable Recipe

Blueberries, toasted nuts, pearl couscous, greens, grains, olive oil and citrus.  What's not to like?  It's delicious.  Tangy, sweet, crunchy and moreish.

1 cup of pearl couscous (Israeli couscous)

2 heaped TBS of finely grated Parmesan cheese

the juice of one lemon

3 TBS extra virgin olive oil

1 TBS whole grain mustard

the finely grated zest of one lemon

1 TBS non pariel capers, rinsed and drained

fine sea salt and freshly ground black pepper to taste

a small handful of fresh parsley coarsely chopped

1 cup of fresh blueberries

1/2 cup toasted pecans

a couple handfuls of rocket (baby arugula)

Cook your couscous in lightly salted water according to the package directions.  Drain well. Rinse with cold water and drain again.

Whisk the Cheese, lemon juice, olive oil, mustard, and lemon zest together in a bowl. Season to taste with salt and pepper.  Add the couscous and toss to coat.  Toss in the capers, parsley, blueberries and nuts.   You can cover and chill it at this point, until you are ready to serve.  Just prior to serving add the rocket and toss all together. Serve immediately.