Israeli Cous Cous Salad

A strange thing happened Sunday evening…as I was preparing a few recipes and working on photographs, all of a sudden things got dark…like quickly dark. I had a mini panic attack. Aak!  Need to get my photos done. Need natural daylight to take pretty pictures. Where the heck did the sun go at this hour? I did not plan for this…

Normally I can get some great light directly by our large window. No such luck this time.

So I scrambled up to our rooftop deck and managed to eke out some nice pictures in what barely remained of the outdoor light. Then lo and behold, the light returned!

That’s when I discovered…while millions across the world watched a once in eleven years Ring of Fire eclipse, I was busy with more important things…like cedar plank salmon burgers and this Israeli Cous Cous Salad. It’s all about priorities people.  And right now my priority is to share some fabulous Memorial Day recipes with you.

Israeli Cous Cous Salad
1 16 oz. package Traders Joe’s Harvest Grain Blend (or plain cous cous)
3-4 scallions, thinly sliced
1 cup dried cranberries
1 cup slivered almonds, toasted
Lemon Vinaigrette
   1/4 cup fresh squeezed lemon juice
   1 teaspoon sugar
   1/3 cup olive
   salt & pepper
Prepare the vinaigrette by combining the lemon juice and sugar. Whisk until the sugar dissolves, then gradually whisk in the olive oil. Season with salt & pepper.
Prepare the Harvest Grain Blend according to package directions. Once cooked, drain the cous cous, but do not rinse under water. While still warm, toss the cous cous with the vinaigrette and remaining ingredients. Season with salt & pepper. Refrigerate before serving. Best if sits for at least a few hours to let the flavors meld.
Who needs to see a silly ol’ eclipse anyway…

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