I am a Food Network FAN!!!!

For as long as I can remember I have loved watching cooking shows. Over the years my favorite hosts have changed, but right now I am LOVING #GirlMeetsFarm. Molly Yeh’s food is fresh, fun and fabulous. I’ve been introduced to tahini (sorry peanut butter!), marzipan and and now I dream of having my own garden with tons of herbs and veggies. Oh to dream!

This recipe is one that I saw on her show, ran to the store to buy the ingredients and enjoyed that very night for dinner. Holy moly, it did not disappoint. I made a few modifications (see below), but you do you! 🌱🌱🌱

Steps

Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the couscous. Cook and stir until lightly toasted, 2 to 4 minutes. Add 2 cups water and 1 teaspoon salt. Bring to a simmer. Cover and cook until the water is absorbed, about 10 minutes. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork. Transfer to a serving bowl and let cool.

Heat a small skillet over medium-high heat. When the skillet is hot, add the lemon cut-side down. Cook until charred on the underside, about 1 minute. Remove the lemon and wipe the skillet clean. Return the skillet to medium heat. Add the remaining 1/4 cup olive oil. Add the coriander and Aleppo and cook until sizzling, about 30 seconds. Stir in the remaining 1 teaspoon salt. Squeeze the lemon juice into the pan and whisk to emulsify. Pour over the couscous, add the cucumbers, pistachios, dates and feta (optional) and toss to combine.

Put the chard (or kale), parsley, cilantro, scallions and mint in a food processor and pulse to chop finely (but not pasty). Add to the serving bowl. Toss very well to combine.

Store leftover salad in a covered container in the refrigerator and use within 2 days (I can guarantee this will be in your belly in less than 2 days 😊)

Ingredients

6 tablespoons extra virgin olive oil

1 1/2 cups pearl/Israeli couscous

2 teaspoons kosher salt

1 large lemon, halved

2 teaspoons coriander seeds, coarsely chopped

1/2 teaspoon Aleppo pepper flakes

2 Persian/mini cucumbers, diced

1 cup chopped, roasted pistachios (I reduced to 1/2 cup)

1 cup chopped dates (I reduced to 1/2 cup)

1 cup crumbled feta (I omitted, no dairy for me!)

3 cups chopped Swiss Chard (couldn't find in the store, used kale instead)

1 cup packed fresh Italian parsley leaves (not the curly parsley, ew!)

1 cup packed fresh cilantro leaves

3 scallions/green onions, trimmed and halved

1/2 cup fresh mint leaves