On nights when you get home tired and all you want to do is eat now, it’s easy to turn to your classic go-to recipe, whether that’s a grilled cheese sandwich, a can of soup or steamed vegetables. For me, it’s a salad, typically made with spinach, chickpeas, slivered almonds, carrots and a balsamic vinaigrette dressing.
Just because your stomach is growling doesn’t mean you shouldn’t take an extra couple of minutes to whip together a dish that your tastebuds will be thanking you for. After all, just as our bodies get used to the same workout exercises, our tastebuds get bored with the same dish over and over again. That’s how I concocted this recipe, by stepping outside of the “easy dinner” box.
> 1/3 cup Israeli couscous
> 2 heirloom carrots, cut into bite-size pieces
> 2 tablespoons cashew pieces
> 1 cup arugula
> 1 tablespoon Bolthouse Farms mango chipotle yogurt dressing
Cook Israeli couscous according to package. Combine couscous, carrots, cashews and arugula. Toss with mango dressing, and season with salt and pepper.
Makes 1 serving.