Fresh and Fabulous

Vegetables are my favorite food right behind chocolate. I love, love, love veggies. My lunch usually consists of raw veggies and some sort of crackers with laughing cow cheese or stuffed in a pita. I love 'em. [and with lunches like that I can afford to eat all of the sweets I make ;)] I was so excited when we moved into our house last fall because we're only 2 and half miles away from the OP Farmers Market. Unfortunately I've only been twice all summer thanks to my crappy work schedule.

After my most recent trip I decided I wanted to make some sort of Veggie Couscous with all of my fresh goodies. I turned to a couscous recipe I starred in my Google reader a while ago - Garden Vegetable Couscous with Simple Dijon Dressing. I adapted this a bit and the only part of the recipe I followed was for Simple Dijon Dressing. I served the couscous on Fresh Spinach and Arugula (also FM finds) and it was fabulous. I loved the contrast the spinach gave the cilantro and jalapeno and then the extra bite the arugula gave the entire dish. I highly recommend this!

Farmers Market Couscous with Simple Dijon Dressing
Adapted From: Picky Palate



*I didn't really measure my vegetable amounts... these are just estimates

1 box Near East Couscous (Plain)
1 bunch fresh asparagus, roasted
2 cloves of garlic, minced
3 green onions, sliced
1 cup yellow squash, quartered
1 cup zucchini, sliced
1 - 2 red peppers, chopped
1/2 yellow pepper, chopped
1 heirloom tomato, quartered
1/2 cup baby carrots
1/2 cup broccoli florets
1 cup fresh cilantro, chopped
1 fresh jalapeno, diced

1.5 tbsp EVOO
1 tbsp Grey Poupon or spicy brown mustard
Pinch of Salt and Pepper

I prepare the Couscous as directed and then sauteed the onion and garlic until it was fragrant. Then I added all veggies (except the asparagus and tomato) and sauteed for just about 5 - 10 minutes. I added the asparagus and tomato in and placed a lid on the skillet and turned the heat down to warm.

Doesn't that just look so yummy!

To make the dressing, in a small bowl whisk together the olive oil, mustard, salt and pepper.

Combine the couscous and veggies. Stir in cilantro. Pour dressing over couscous and stir to combine. Serve over spinach and arugula if desired.

I ate this warm yesterday cold today. Either way, it tasted delicious.