Marie Cookpad

  We were supposed to go to a Pot Luck lunch today (Tuesday) but we ended up not going because Todd had had a bad night's sleep.  I ended up with a big bowl of this delicious salad, but no worries. I won't mind having it for lunch for a few days. Its quite healthy, and low in fat, high in fibre and well, just really tasty!   I love salads made with Israeli couscous.  Also known as Ptitim , Israeli couscous is a type of toasted pasta shaped like rice grains or little balls developed in Israel in the 1950s when rice was scarce. Outside Israel, it is typically marketed as Israeli couscous, Jerusalem couscous, or pearl couscous.   When we lived down South, I used to pick up a butternut squash, couscous and rocket salad at one of the local shops that I really, really liked. It just really lends itself to these types of salads.   The recipe is one that I adapted from a newsletter I get from Simple Nourished Living . It is a weight watchers friendly recipe as ...

  This recipe I am sharing today is one that was a popular one with the ladies when I worked at the Manor.  That is not much of a surprise  as it is filled with an abundance of fresh flavours and a variety of crunchy textures!  Its also very colourful, at least on the first day at any rate.  It does tend to become singularly coloured with the red cabbage if left overnight, although the flavours are still really nice.   There are two kind of cabbage . . . crisp white cabbage, (also known as green in some places) and bright purple/red cabbage. Grated orange carrots . . .  sharp thinly sliced spring onions, along with coriander leaf and chopped dry roasted peanuts complete the salad mix.   The dressing is a lovely mix of Asian flavours . . . rice wine vinegar, soy sauce, honey, toasted sesame, gingerroot and garlic, whisked together with Dijon mustard (for sharpness) and a mild flavoured oil.   The dry roasted peanuts add another different textu...