Lunch ~ Tabouli, Bean, Arugula & Couscous Salads

Some weekends, I'll spend time preparing fresh bread and salads that will last for the upcoming week.  In that way, it only takes a few minutes to make a meal mid-week. Here I have a little tabouli salad, a bean and corn salad, a couscous salad, and some arugula leaves with a mustard tahini dressing. You'll notice that on my plates, in addition to including leafy greens, I usually add some fresh fruit.  You know what they say...a little sweetness goes a long way.

Tri-color Pearl Couscous Salad

1 1/2 c pearl couscous

1 tsp olive oil

1/4 c chopped cranberries

1/4 c chopped green onions

1/4 c roasted chopped pecans

sea salt

Boil 2 cups of water. In bowl, coat couscous with oil.  Add boiled water to couscous in bowl. Cover and let sit for 30 minutes, until water is absorbed. Drain off excess water. Lightly salt. Add cranberries, onions, and roasted pecans. 

Tabouli Salad

1 c bulgur wheat

1/2 c fresh chopped tomato

1/4 c chopped red onion

1/4 c chopped fresh parsley

1/2 tsp fresh lemon juice

sea salt

Boil 1 3/4 c water. Add boiling water to bulgur wheat in bowl.  Cover and let sit for 30 minutes, until water is absorbed. Drain off excess water. Lightly salt. Add chopped tomato, onion, parsley, and lemon juice. 

Lunch: Tabouli, arugula with mustard tahini sauce, bean, olive and corn marinade, trip-color pearl couscous salad, fresh rosemary bread, mandarin oranges and cherries.