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Lunch Archives - The Krave Lunch Archives - The Krave
Citrus Couscous Salad

Citrus Couscous Salad

Winter is a great time for citrus and I’ve been craving something bright and fresh so I came up with this citrus couscous salad.  Like many of my favorite recipes it’s quick, easy, healthy and full of flavor. This couscous dish is great for a make-ahead weekday lunch and it goes really well with salmon, chicken or pork. Mix the vinaigrette into the couscous while it’s still warm to help it really soak into the couscous. Enjoy! Citrus Couscous   Save Print Prep time 15 mins Cook time 5 mins Total time 20 mins   Author: The Krave Serves: 4 servings Ingredients 1¼ cup water ¼ teaspoon salt 1 cup whole wheat couscous ⅓ cup slivered almonds, toasted 1 small shallot, diced 1 handful parsley, chopped Zest of 1 lemon Segments of 1 orange, chopped Vinaigrette: 2 tablespoons orange juice 2 tablespoons lemon juice ½ teaspoon cumin ¼ cup olive oil Instructions In a medium sauce pan bring water and salt to a boil. Stir in couscous. Turn off heat, cover pan with lid and let sit 5 minutes or until water has been absorbed. Fluff couscous with a fork breaking up any lumps. Stir in almonds, shallot, parsley, lemon zest and oranges. In a small bowl whisk vinaigrette ingredients until thoroughly combined. Pour the vinaigrette over the couscous and stir gently being careful not to crush the orange segments. Can be served warm, room temperature or chilled. 3.2.2807...
Curried Lentil Soup

Curried Lentil Soup

Ahhh, lentils. The unsexiest of foods. Like a Honda Accord they’re practical, reliable and economical, not sexy or exciting. Except for my boyfriend’s Honda Accord which is totally sexy and exciting. Promise, babe! I like to cook with lentils because they’re healthy, inexpensive, filling (hello, protein) and one batch makes almost a week’s worth of lunches. Left to themselves lentils can be a little meh, but with the addition of curry powder they’re so much more interesting. Exciting even! This soup is really easy to prepare and will keep for several days in the fridge. I suggest undercooking the lentils slightly so they still have some bite to them. And take the soup off the heat when it still looks a little watery or soupy. The lentils will continue to absorb the liquid so if it looks perfect on the stove top you’re going to have to add water or stock a day or two down the road. I use chicken stock but if you want to make this vegan you can absolutely substitute vegetable stock. If you can find the French green Le Puy lentils use those because they’re firm and really hold their shape. However, they can be hard to find so I usually end up using regular brown lentils which work just as well. I take this to work for lunch with some whole grain bread and fruit salad. It’s the perfect lunch that keeps me full until dinner time. Curried Lentil Soup   Save Print Prep time 10 mins Cook time 30 mins Total time 40 mins   Author: The Krave Serves: 6-8 Ingredients 2 tablespoons olive oil 1 large...


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