Couscous Primavera Recipe

Ingredients:

1 cup uncooked couscous

1 6oz package of Athenos Feta

1/4 cup EVOO

1/4 cup apple cider vinegar

5 sweet peppers

2 large carrots

4 radishes

handful of fresh parsley

handful of fresh thyme

salt and peper to taste

Step 1

Cook the couscous as the package directs.

When it's cooked toss in a large bowl with the feta.

Put in the refrigerator to cool.

Step 2

In a separate small bowl, whisk together the

oil, vinegar, parsley, and thyme.

Pour over the cooled cheese and couscous mixture.

Add salt and pepper to taste.

Step 3

Run all your veggies through a food processor,

or finely chop, and toss into the cold salad.

Let it sit for a few hours in the fridge so that all the flavors 

can get to know each other.

Serve over spinach or all by itself! 

Enjoy!

What's Cooking?

Chicken and Apple Sausage with Purple Cabbage Slaw

Yum Yum Fuchsia Yum!

Last night for dinner we had one of my current favorite meals....

and it has nothing to do with the fact that I match the plate!

This tasty slaw is perfect for these increasingly hotter days!

It's tangy tart dressing goes perfectly with these sweet and savory sausages.

Here's what you will need:

1 pkg Al Fresco Sweet Apple Chicken Sausage

1/2 head of purple cabbage, thinly sliced

4-5 radishes, thinly sliced

1/4 lime juice

2 tbsp olive oil

2 tbsp sugar

Salt & Pepper to taste

Step 1:

In a medium bowl, whisk together lime juice, olive oil, and sugar.

Add the sliced cabbage and radishes and toss until evenly coated.

Cover and place in fridge for up to a day to marinate.

Step 2:

Slice sausages and half.

Although they are pre-cooked I like to cook them a bit longer

 in a frying pan or on the grill to really pull out some of that smokey flavor. 

Step 3: 

Plate and serve.

The hubs likes his slaw and sausages separate,

but I love mine all mixed up.

I cut the sausages into 1/2 inch bites and toss together with my slaw,

letting it absorb some of the dressing.

yum yum yum

Enjoy!