On Friday, I realized I talked to Anne via IM while eating breakfast, lunch…and then dinner. She’s down in Louisville and despite the distance, I do my best to get my full Anne-quotient filled everyday.
I could not figure out what to make for dinner. Sometimes, we are dinner twins. I planned to make the carrot soup she’d also made (her dad’s recipe, to be featured on here in the very near future), but discovered only one carrot in my fridge. ONE. I confessed I kept opening to the fridge and staring into it, blankly, without a single thought in my head.
Anne: Do you have spinach, blueberries, couscous and almonds?
Me: All. Wait, I have only cashews, hazelnuts and walnuts for nuts.
And so, this is how it usually goes. She instructed me on a salad (I used the cashews I had) with a honey and white balsamic dressing. It was nothing short of amazing. Anne had a good point too: while I’m over here halfway through my marathon schedule, she’s busy cranking out miles on her bike (read: a LOT) and we both could stand some extra carbohydrates. Good call on the couscous!
I’ve made it 4 times since then. Yes. I used all the blueberries in the house, too. Whoopsie.
Here’s how it happened:
- 1/2 cup cooked couscous
- 1/2 cup blueberries
- a lot of spinach…maybe 2 cups or so
- handful of cashews (or whatever you’d like)
- 2 stalks of celery (I had to use it up, and I like extra crunch)
- 1 tsp extra virgin olive oil
- 1 tsp honey
- 2 tsp good quality white balsamic vinegar
- salt and pepper to tast
Cook your couscous according to directions. I made extra, so I could make another round of this the next day. Anne started with cold couscous, but since mine was freshly cooked, I just went with that.
Place spinach, blueberries, cashews and celery in a bowl. Dump the couscous on top. In a small bowl, whisk together your dressing. Pour over everything and mix well. Add salt and pepper if you’d like.
So, this makes (if you’re me) one serving. I am eating everything in sight, and right now, I prefer gigantic amounts of produce. I feel so much better when I have a lot of vegetables. I’m just going with it.