Comments (16)

By Estela - Weekly Bite, February 18, 2011 7:11 am

Hi There! I’ve got another great salad recipe for you today. This one is simple & tasty

A couple of days ago I talked about my favorite lunch. That included a turkey sandwich and some sort of salad. The first salad I featured was my Easy Broccoli Pasta Salad. Now its time for the second feature salad. Chickpea & Couscous Salad. This fiber rich salad comes together in about 10 fast minutes.

Here’s how to make it:

Step 1:

Make sure to drain and rinse the chickpeas first.

Step 2:

Step 3:

Chopped chives also works great as a replacement for the onions.

Step 4:

Step 5:

Step 6: Mix everything together and serve!

Ingredients:

• 1 14oz can chickpeas (drained & rinsed)
• 1 cup cooked couscous
• 1 green onion (thinly sliced)
• 1.5 tablespoons red wine vinegar
• 1.5 tablespoons olive oil
• salt & pepper to taste

Combine all ingredients together in a bowl & serve. Salad can be served chilled or at room temperature.

That’s it!

Nice and easy!

The other way I like to eat to this is plopped on top a pile of greens. Its delicious

P.S. Rumor has it temps are suppose to be in the upper 70′s today! If you’re in the DC area (or the east coast) spend as much time outside as possible. That’s my plan

Have a great weekend!

Comments (29)

By Estela - Weekly Bite, February 18, 2010 10:14 am

My website is fixed! Please update your Google Readers http://weeklybite.com/feed/

Hello There!

It’s Thursday! Sweet!

Thursday is my third most favorite day of the week… which leads to Friday…

Friday is my second favorite day of the week… I love Friday! Mainly because I know I don’t have to prep for work the next morning, or get my daughter prepped for daycare. I love Friday because I can come home and relax…

Can you guess what my favorite day of the week is?

Saturday is my most favorite day of the week…

Reasons I love Saturday:

• I don’t have to wake up at the crack of dawn to get a workout in before my husband leaves for work.
• I can sleep in (if my daughter lets me.)
• I can stay in my pj’s if I want.
• Do some house chores (yes, I enjoy doing these.)
• Work on blog posts for the coming week.
• Do fun cooking/baking for the blog and my family
• Grocery shopping trip done by me!

Grocery shopping is something I love doing. I do most of the shopping and know exactly what to buy for the week.

Every two or three weeks, my husband likes to do a massive grocery shopping trip.

He comes home with all sorts of stuff. The staples he always buys are yogurt for himself (he never buys the yogurt I eat), many many loaves of bread (he likes to freeze them), protein bars (only the ones that he likes), cereal (if I don’t give him a special list he will only buy “Honey Bunches of Oats”), and MEAT. He’ll come home with massive quantities of chicken and steak. He always buys meat. Mainly steak.

Every weekend I ask him what he wants to eat. I don’t know why I ask him, because he always says the same thing… “STEAK!”

He usually likes the standard steak fixins’ which consist of potatoes and salad.

This time I thought I’d change it up with a refreshing pasta salad.

This salad contains the classic combo of red onions, cucumber, feta, kalamata olives, artichokes, and tomatoes.

This pasta salad was the perfect side dish for a heavy steak.

This salad can easily be made into a complete meal by adding some chopped up chicken breast… which is exactly what I did with the leftovers.

Ingredients:

• 1 cup orzo pasta
• 1 small can of marinated artichokes
• 1/2 cup chopped red onions
• 1/2 cup pitted and roughly chopped kalamata olives
• 1 cup halved cherry tomatoes
• 1 small cucumber seeded and roughly chopped
• 1 cup crumbled feta cheese
• 1 tablespoon olive oil
• Juice of one lemon
• 1/2 teaspoon oregano
• salt & pepper to taste

Directions:

Bring a large pot of salted water to a boil. Boil pasta for 8-10 minutes until al dente, drain. Drain artichokes & reserved the liquid.

Combine all ingredients in a large bowl, season with salt & pepper to taste.

Chill for at least one hour.

Drizzle with a little of the artichoke marinade and serve.

Enjoy!

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Question of the Day?

What’s your favorite day of the week and why?

Comments (29)

By Estela - Weekly Bite, January 20, 2010 7:13 am

Hi there!

How are you this fine Wednesday? Hope you’re doing well!

Oh, did I tell you how pretty you look today? I love that outfit you’re wearing.

We had a nice little teaser of warm weather yesterday in DC. It was up to a scorching 59 degrees. I even busted out my flip flops… but my shoes were back on as soon as I realized I haven’t had a pedicure in 3 months… need to put that on my to-do-list.

And in case you were wondering, I still haven’t cleaned out my closet.

Ok, enough rambling.

Over the weekend I roasted a chicken. I like to make bigger meals on the weekend so we have plenty of good food on hand during the week. I de-boned the chicken and decided to make some Curry Chicken Salad. The beauty about this salad is the longer its in the fridge, the better it tastes. The flavors of the curry just get better and better.

For the Sauce, you want to mix 1 cup light mayo, 1 tablespoon soy sauce, 2 tablespoons prepared mango chutney, 2 teaspoons curry powder, 1 tablespoon lemon juice, and salt to taste.

You want to roast 1/2 cup slivered almonds. I just put them in the oven on broil for 5 minutes. Then let them cool.

1/2 cup celery and 1/3 cup raisins

One roasted chicken, chopped up or shredded.

Mix everything up in a bowl and refrigerate for a couple of hours so the flavors in the sauce really develop.

I love eating this salad in sandwiches, in lettuce wraps, or scooped up with some hearty crackers.
  

Ingredients:

• 1 cup light mayo
• 1 tablespoon soy sauce
• 2 tablespoons prepared mango chutney
• 2 teaspoons curry powder
• 1 tablespoon fresh lemon juice
• salt to taste
• 1/2 cup chopped celery
• 1/3 cup raisins
• 1 roasted chicken chopped or shredded

Directions:

Mix mayo, soy sauce, mango chutney, curry powder and lemon juice until well blended. Set aside.

Combine celery, raisins, chopped chicken, and dressing. Refrigerate for at least 1 hour. Enjoy!

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Question of the Day?

How do you plan your meals for the week? Do prep or cook during the weekend? I try to plan as much as I can. If I don’t, it’s fend for yourself or take out city….