Where does the time go?

See I did it again! July came in and I let it slide. All this multitasking to try to keep my life in order and keep my ducks in a row and yet I can't get this done every night or at least every week. Ugh.
Okay no more complaints get to business. What's been going on? Lots actually hence my delay.
I've been working away finishing up recipes for September's issue for Longo's grocery stores and what a blast that was. Celebrating Thanksgiving and Halloween in the summer is kind of fun and well to say the least confusing for the kids.
I've also starting working on ideas for Christmas and a few other little jobs like creating dishes with yummy pasta. One of my favourite ingredients to use ever!
So that is what I'll be working on this week, some recipes using pasta and ideas for holiday dishes. So much to do so little time. Not to mention that I have a meeting to go to and also doing a family trip to Port Dover with friends so hopefully the weather will hold out.
We are invited to friends for dinner as well, so what should I bring. Salad of course that is always a good fit for barbecues right? So many to choose from too, which one should I make. Maybe this one, its always a big hit with guests and super easy to make. I call it the dump and stir salad, its just that easy. Enjoy!

Fresh Couscous Salad

This salad will surprise you every time. You don’t need to cook the couscous before you start, after it sits over night you come back and it is ready to be served.

1 cup canned diced tomatoes, 250 mL
with juices
½ cup extra-virgin olive oil 125 mL
1/3 cup lemon juice 75 mL
1 tbsp dried oregano 15 mL
¼ tsp red pepper flakes 1 mL
11/2 cups instant couscous 375 mL
Half each sweet yellow and Half
red pepper, diced
1 cup diced cucumber 250 mL
1 cup halved cherry or grape 250 mL
½ cup diced celery 125 mL
1/3 cup chopped fresh basil 75 mL
1/3 cup chopped fresh parsley 75 mL
Salt and pepper to taste

In large bowl, whisk together tomatoes, oil, lemon juice, oregano and red pepper flakes, if using. Stir in couscous, peppers, cucumber, tomatoes, celery, basil and parsley. Cover and refrigerate for at least 4 hours or up to 24 hours. Stir again; add salt and pepper, taste and re-season. Makes 8 servings.

Tip: You may need to add more oil to soften the mixture, this will vary on the vegetables and time of year.)


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