It's not Fancy...it's just Food!: Pearl Couscous Salad- Summer approved!

Another hot day in EDH and we have been craving easy, light, and as close to "no cook" as possible. Turning on the stove or the oven = no bueno! Fresh salads are the perfect solution. But sometimes a salad doesn't feel like enough. We want something with a bit more substance and the ability to leave you feeling full. Adding in a grain or pasta does the trick. The salad is made with pearl couscous, but could just as easily be made with brown rice, quinoa, or small shell pasta. Personalize this to your taste.

For those of you who haven't tried pearl couscous, seriously go buy some! It's not like the traditional couscous, much bigger, and to me it is reminiscent of tapioca balls! (Not slimy like pudding, promise.) It's a great addition to your grain rotation with a completely different texture and experience.

And as always, I added fresh veggies and fruit I had on hand. There are so many options that would work well for this. Tomatoes from your garden, some cucumbers, maybe bell peppers. And it can easily change with the seasons. I'm imagining a version with pumpkin, beets, and brown butter sauce in a few months...

Ingredients

1 cup dry pearl couscous
1 cup of grapes, sliced in half
2 sliced green onions
1 avocado in cubes
1 cup chopped greens (arugula & spinach mix)
1 Tbsp olive oil
1 Tbsp balsamic vinegar
shaved parmesan to garnish

Directions

Cook pearl couscous according to directions.
When cooked, spread on a cookie sheet and put in the fridge to cool
Chop your veggies and line up in pretty colorful rows. (ok, you don't have to line them up, but I like to see my veggies in colorful little stripes. Maybe it's just me!)
Add your cooled pearl couscous into a bowl, and mix in the olive oil and balsamic vinegar. Feel free to add more to suit your taste.
Add veggies, fruit, and protein if you choose (Josh added chicken.)
Top with some shaved parmesan