Sides

If you’re looking for the perfect summer salad (that’s not just lettuce!) look no further. This quick herbed veggie couscous is just what you need. It’s got color, and is packed with nutrients to keep you satisfied, energized, and balanced. It’s a perfect side dish to any meal, but I think it makes a good case for main entree! Did I mention how easy it is to make? #findyourbalance

Quick Herbed Veggie Couscous

Shelby Anderson

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Cook Time 20 mins

Total Time 20 mins

Course Salad

Servings 8

Ingredients

  

• 1/2 red bell pepper
• 1/4 head purple cabbage
• 1/2 cup cherry tomatoes
• 1 8 oz can garbanzo beans low sodium if you're watching your salt intake – rinsed and drained
• 1 cup couscous uncooked

Herb Seasoning

• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp herbes de Provence

Instructions

 

Couscous and Veggies

• Measure 1 cup uncooked couscous and cook according to instructions on box.
• Finely chop bell pepper, cabbage, and tomatoes and set aside.
• When couscous is finished cooking, set aside on a plate to cool.
• When cooled, combine veggies and couscous in a large bowl and mix together.

Herb seasoning

• Combine olive oil, salt, pepper and herbes de Provence in a small bowl and whisk together with a fork.

Put it all together!

• Add to couscous and veggies mix and stir.

Notes

If you are always looking for a healthy, carby side dish – keep couscous on hand. Play around with seasonings and toppings. You can’t go wrong!

Keyword couscous, herb, veggie

There is just something about a fresh, crunchy summer coleslaw that perfectly completes every grill out meal. This recipe is no exception. Balance out your summer meals with this fun, colorful, and delicious slaw! Read the recipe notes below for a fun fact. #findyourbalance

Easy Peasy Citrus Summer Coleslaw

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Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Side Dish

Servings 24 1/2 cups

Equipment

• food processor

Ingredients

  

Vegetables

• 1/2 head green cabbage shredded
• 1/2 head purple cabbage shredded
• green peppers, red peppers, yellow peppers, carrots, tomatoes all optional and add some extra color!

Dressing

• 1/4 cup white vinegar
• 3 tbsp sugar
• 1 tbsp honey
• 1 tbsp brown mustard
• 1 tbsp oil
• 1 lime
• 1 lemon
• salt and pepper to taste

Instructions

 

Vegetables

• Shred the cabbage. I go the easy route and use a food proccesor with a shred attachment (can shred a whole freaking cabbage in 30 seconds). But finely chopping with a knife works just as well.
• Chop or shred any other vegetables you want and add to the cabbage.

Dressing

• Whisk the vinegar and sugar until sugar is dissolved. Squeeze the juice of 1 lemon and 1 lime into the mix.
• Add in all other dressing ingredients and whisk until well combined.

Storing

• If you want, you can allow the cabbage to "marinade" in the dressing for 1 hour before eating, but it's not necessary.

Notes

Let’s be honest, I don’t plan ahead and I don’t have patience. I’m not waiting an hour to eat this. But there are some flavor benefits if you do. Fun fact: when you store the leftovers the purple cabbage starts to bleed a little and the entire coleslaw turns this beautiful purple color and it’s pretty cool. 

Keyword cabbage, coleslaw, healthy, summer