Diary of a Salad
Today I made couscous salad. (I was initially inspired by the couscous served at the Deece at Vassar, which is actually one of my favorite dishes they serve. This isn’t the same thing though.) It was super yummy, and I wanted to play with my macro lens, so I documented it.
- Israeli (pearl) couscous*
- pomegranate seeds
- red onion
- olive oil
- red wine vinegar
- lemon juice
Instead of just couscous, I used Trader Joe’s Harvest Grains Blend, which also included quinoa, orzo, and dried garbanzo beans. It’s super colorful and fun.
Directions: Real measurements, what are those? Make some couscous. chop up the cucumber and onion. Mix everything together in whatever proportions you feel like.
Results: Super yummy! The pomegranate seeds were just on a whim, but they’re actually really awesome - little bursts of flavor every now and then. I just sort of randomly picked ingredients to throw together, but everything worked out really well.
10/10 would eat again.
Westboro Baptist Church comes to Vassar College
A few quick shots front the WBC events today