Citrus Couscous Salad

Citrus Couscous Salad

Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets" 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...
Whole Wheat Banana Chocolate Chunk Muffins

Whole Wheat Banana Chocolate Chunk Muffins

  Does using whole wheat flour in a recipe that also calls for butter and chocolate make it healthy? Let’s go with….yes! I had overripe bananas sitting on my counter that I didn’t want to let go to waste and a bar of semi-sweet chocolate that…..well, I just wanted to eat it. No justification needed. So I did what one does when faced with overripe bananas and I made banana bread. Or muffins in this case because they’re cute and hello built-in portion control! Other than pancakes, I don’t do much baking or cooking with whole wheat flour so I wasn’t sure what to expect when I developed this recipe, but I was pleasantly surprised when I bit into my first muffin still warm out of the oven. It was moist and tender and loaded with banana-chocolate-cinnamony goodness. In fact, they were so good I ate three of them. Not all at once of course because that would be bad. Instead I ate them nibble by nibble each time I walked through the kitchen that afternoon. So much for portion control! I am a firm believer that calories don’t count when food is eaten in small increments while standing. 🙂 Whole Wheat Banana Chocolate Chunk Muffins   Save Print Author: The Krave Ingredients ½ cup room temperature butter ½ cup light brown sugar, firmly packed 1 teaspoon vanilla extract ¾ teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon salt 3-4 very ripe bananas, peeled and mashed ¼ cup honey 2 large eggs 2 cups whole wheat flour 2 ounces semi-sweet chocolate, chopped Instructions Preheat oven to 350 degrees Using...


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