Curried Couscous and Chickpea Salad

Super fast! Super easy!

1 c. water
1 c. chicken stock
2 tsp. curry powder
2 c. couscous
2 -15 oz.cans of chickpeas, rinsed and drained
1 c. crumbled feta
1 c. coarsely chopped fresh cilantro
4 scallions, thinly sliced
2 tsp fresh lemon zest (I just skipped this because I didn't want to buy a lemon :)
1/2 c. lemon juice (or I bet lime juice would be marvelous)

Bring the water, stock and curry powder to a boil. Remove from heat. Stir in couscous, cover and let stand for about 5 minutes or until water is absorbed. Fluff it with a fork one or two times in between. Stir in remaining ingredients.

 

Other vegatables and fruit for that matter would be delicious in this salad. Tomatoes, cucumbers, cranberries, apples...Go wild!

Garden Spiral Salad by Jared

1. Boil tri-colored/rainbow noodles until tender, then strain.

2.  Wash and cut an optional variety of vegetables (Broccali, Cucumbers, Olives, Peppers, Tomatoes, Etc.)

3. Place in a large, domed, preferrably transportable container.

4. For the bottle of Italian salad dressing, apply liberally (or if you are a Marley, just drench the darn thing).

5. Stir well, and refridgerate (at least one hour).

6. Stir again before serving.

German Potato Salad

1/2 lb. bacon (10-12 slices)
1/2 c. chopped onion
2 T. flour
2 T. sugar
1 1/2 tsp. salt
1 tsp. celery seed
1/2 c. vinegar
6 c. sliced cooked potatoes
2 hard boiled eggs, sliced

Cook bacon till crisp; drain fat (reserving 1/4 c. fat) and crumble. Cook onion in reserved fat till tender. Blend in flour, sugar, salt, celery seed and a dash of pepper. Add vinegar and 1 c. water; cook and stir till thicken and bubbly. Add bacon, potatoes and eggs. Heat thoroughly, tossing lightly. Garnish with parsley, pimiento and bacon curls.