The first time I tried couscous was in Paris. It is quite a popular dish in France, and is usually accompanied by a stew. I love experimenting with couscous because it has such a mild flavor that is pretty much goes well with anything. This couscous apple pomegranate salad recipe is great for breakfast, lunch or as a side dish. I love the texture the almonds give to this couscous salad, and they balance out the sweetness from the apples and pomegranate seeds. I suggest using gala apples, or another sweet apple. Do you have a favorite couscous recipe?
I have been busy with a new project, The Food Blog Network. I am happy to announce that it is finally up and running, so make sure to add your food blog to the directory and check out the forums. If you have any feedback for the site, send me a message via the contact form on the website. I am so excited about this launch because I think it will be a great resource for food bloggers all over the world. A lot of work has gone into it, so it feels good to finally get to see it in action. Thanks to those of you who have already signed up and for supporting the cause. Here’s to meeting new foodies!!
- 1⅓ cups couscous, uncooked
- 1 tbsp olive oil
- 1¾ cups water
- 1 cup pomegranate seeds
- 1 apple, chopped
- ½ cup raw almonds
In a small saucepan, heat the olive oil over medium heat.- Add the couscous and stir until it starts to brown (3-5 minutes).
- Add the water and bring to a boil.
- Cover and turn the heat down to low. Simmer for 10 minutes.
- Remove from heat and uncover, allowing to cool for 10 minutes.
- In a large bowl, mix cooled couscous, chopped apples, pomegranate seeds and almonds.
Strawberries are my favorite fruit, but I will only buy organic strawberries. For the past few months I have been dying because Trader Joes hasn’t had organic strawberries in stock, and the other grocery store I know of nearby sells them for $7 per package – really?! This weekend I was pleasantly surprised when I walked past the produce section and saw the organic strawberries back in stock again! I was so excited and just had to make something with them, so this week’s Sunday Funday recipe is mini strawberry pie cups. I just love strawberry pie, and it reminds me so much of summer. Lately the weather has been a lot warmer in SF (as close to summer weather we get around here), so I thought these strawberry pie cups would fit the occasion. I never make a whole pie for just the two of us, and use my ramekins for almost every dessert these days. They are great when you want smaller portions. These strawberry pie cups are perfect for a little treat in the afternoons. I like to serve them with vanilla ice cream, but if you want to keep it on the lighter side, serve them without. They are perfect all by themselves! You can make them in a muffin pan and pop them out, or ramekins and leave them inside.
Homemade butternut squash soup made from scratch is one of my favorite winter soups to make and enjoy. The preparation is very easy if you can find already cubed butternut squash – I get mine from Trader Joes in the produce section. Butternut squash is also known as the winter squash, and it goes well in salads or as a side on its own, but my favorite way to use it is in this soup. I love how adding a little jalepeño gives this soup a nice flavorful kick to it, without making it too spicy. I used a little cream for the topping, along with smokey pumpkin seeds from 
This morning I had a strange craving for powdered donuts. Now, I usually eat pretty healthy for breakfast in the mornings, but maybe because today is Sunday I felt like doing something different. Actually, these mini donuts are baked, so they have a lot less calories than the donuts fried in oil. These mini powdered donuts remind me of the Hostess Donettes from childhood! They go great with coffee, and I love that I can eat a few of them without feeling sick afterwards. The last few times I have bought something sweet at Starbucks in the mornings I have sworn not to do it anymore because I feel so bad after.
