This will be a short post, because I'm exhausted from dancing all of last night. My legs were doing the mambo, the samba, and the tango, but the rest of my body was trying to sleep. Yes, I'm so trendy, I have that hot new ailment called Restless Leg Syndrome. I always try to keep up with the popular syndromes, and I'm very good at this one. I'm seeing my doctor tomorrow, because lack of sleep is going to drive me to do something unpleasant. I don't know what it would be, but most likely it would involve some kind of bodily harm to someone, just for looking at me the wrong way.
So, being really grumpy and tired, I fixed this quick meal that tasted very good. It didn't make me any less grumpy though. It uses my favorite fast pasta, couscous, with parsley, spinach chiffonade, and lemon chive dressing. I added some tuna to it, to give myself some protein. But, while I love tuna, it didn't make me feel any better. I also used some sun gold tomatoes from my garden, which was nice, I admit. But, basically, I need sleep. If I don't get some, expect to see me on news as "Northern California woman runs amuck in small town, smashing windows and shooting people with a paintball gun." Actually, I've never used a paintball gun, but it sounds like a handy thing right now.
This is my submission to Presto Pasta Night, which was started by the wonderful Ruth at Once Upon A Feast. This week, PPN is being hosted by Kevin at Closet Cooking, where you can find amazing, drool worthy pictures of recipes he has prepared. Do stop by his blog and check out the recap of wonderful pasta recipes from bloggers from all over the world.
Couscous Salad With Spinach And Lemon Chive Dressing
Time: 15 minutes
1 cup medium-grain instant couscous
1 teaspoon salt
1-2 tablespoon freshly squeezed lemon juice
2 cups loosely packed parsley leaves
1 tablespoon extra virgin olive oil
3 spring onions or scallions, trimmed and cut into very thin rings
5 ounces fresh spinach leaves, cut into a chiffonade (4 cups, loosely packed)
3 tablespoons creamy lemon-chive dressing (see recipe), or as needed.
1. Combine couscous and salt in large shallow bowl. Toss with fork to blend. Add 1-1/3 cups of hottest possible tap water, and fluff until grains are separated. Set aside and occasionally fluff until all liquid has been absorbed, about 3 minutes.
2. Combine lemon juice, parsley leaves and olive oil in food processor or blender. Process until parsley is finely chopped, then toss with couscous and spring onions. (May be prepared and refrigerated for up to 8 hours.)
3. To serve, toss spinach chiffonade with just enough dressing to evenly coat. Add to couscous mixture and toss gently until blended.
Yield: 6-8 servings
Recipe: Creamy Lemon-Chive Dressing
Time: 5 minutes
2 tablespoons freshly squeezed lemon juice
1/2 teaspoonsalt, or as needed
1 cup light cream
1/3 cup finely minced chives.
1. Put lemon juice and 1/2 teaspoon salt in small jar, cover and shake to dissolve salt.
2. Add cream and chives. Shake to blend. Adjust salt to taste. Store, covered and refrigerated, for up to 1 week. Shake to blend before using.
Yield: 1 1/4 cups.