My husband has off from work today in observance of Memorial Day so he rose early to trek into the city with me. The man that rises at 7:00 on weekends to frequent the farmers markets before a crowd, as I grasp my iced coffee, sporting a baseball cap to cover my unkempt hair and leggings because I don't do zippers on Saturday morning. Right about now he is off wandering the museums and if I know my James, consuming Pure Leaf Iced Teas in quick succession. After my half day schedule, we will do some exploring and eating of course. More on that later.
During our train ride, he told me about the first time he laid eyes on New York City, a young Marine on ship, during this very week, Fleet Week. He came over from Camp Lejeune on the USS WASP and had by that time in his life seen much of the world, but hadn't yet seen New York. I am thankful for the sacrifices of those in uniform throughout the generations who have secured for me the opportunity to sit in the sun and munch on some couscous salad this weekend. You have my eternal gratitude.
If you're hosting a gathering this weekend and are short on time, sternos or patience, pasta salad is a reliable go to. Food52 shared a genius collection of not quite recipes to make a series of appealing salads, sure to please. Basically combine a pasta or grain, something seasonal, something crunchy, something sweet and a solid vinaigrette. Here we are using Botticelli Foods Extra Virgin Olive Oil and Balsamic Vinegar.
You'll need:
- 1 ⅓ cups Israeli Couscous
- 2 cups Baby Spinach Leaves
- ⅔ cup Sliced Pears
- 1 ounce Goat Cheese, crumbled
- 3 tablespoons Dried Cranberries
- 1 ½ tablespoons Sliced Almonds, toasted
- 1 tablespoon Botticelli Extra Virgin Olive Oil
- Kosher Salt and Black Pepper
For the dressing:
- 2 tablespoons Botticelli Balsamic Vinegar
- 1 ½ teaspoon Honey Mustard
- 2 tablespoons Botticelli Extra Virgin Olive Oil
- Kosher Salt and Black Pepper
To Prepare:
- In a 2 quart saucepan, sauté 1 ⅓ cups couscous with 1 tablespoon Botticelli Olive Oil over medium heat until couscous is lightly browned, about 5 minutes. Slowly add 1 ¾ cups boiling water and return to a boil. Reduce heat to medium low and cover. Simmer for 10-12 minutes or until liquid is absorbed.
- Let the couscous cool to room temperature.
- Meanwhile, make the balsamic dressing. Whisk together balsamic vinegar and honey mustard in a small bowl. Slowly pour in olive oil as you continue to whisk. Season with salt and pepper to taste.
- Place the couscous in a salad bowl along with the spinach, pears, goat cheese, cranberries and almonds. Reserve some almonds, cranberries and cheese to garnish. Add the dressing and toss to combine.