24 May 2012

What I Had For Dinner: Vegan Couscous Fruit Salad

I am not a big fan of starchy dinners. I prefer meals to be refreshing and full of fresh fruits and/or veggies. When the temperature here in the mountains reached the high 80's the other day after a long day of gardening in the sun, I decided on a spin on fruit salad and add some Israeli Pearl Couscous for a filling meal that could please my non-vegan dinner guests.

 How to make it: I made about 3 pounds of pearl couscous, since I like to make enough to eat throughout the week and was having guests over for dinner. Just prepare your pearl couscous by steeping the pearls overnight or simply boiling them the day of preparation. Rinse, strain, and rinse again.

I added all organic fruit to my couscous, including: 4 peaches 2 golden delicious apples 2 granny smith apples 2 pears 1 mango I also drizzled an entire lemon over the salad, which gives a bright taste and also keeps the apples from browning.

I also added organic raw pumpkin seeds and raw sliced almonds for some crunch!
Add a touch of brown sugar some Braggs Liquid Aminos, and a dash of white pepper and you've got yourself a filling, healthy, delicious fruit salad that will please any dinner guest! This also makes a perfect picnic dish. The uses of fruit in this salad are endless, from strawberries to grapefruit, but we had some dietary restrictions with citrus fruit. I hope you give this salad a try!

Kelly Beth | @veganbotanicals | Facebook | website 
Colorado Kelly Beth is a clinical herbalist and vegan foodie. She lives deep in the mountains of Colorado with her fiancé, cat, and plants. She loves living as close to the land as possible and practicing self-sustainability, from growing her own food to wild crafting herbal medicine. Kelly Beth is the owner of twig & leaf botanicals, a vegan & organic botanical business that is also certified cruelty-free.

Photo credit: Kelly Beth