Bunny Salad

Inspired by a recipe in this month's Veg News, and a salad I ate at Whole Foods a few weeks ago... Silly name, I know...

Bunny Salad

*1 cup water
*1/4 cup + 1 tbs. orange juice
*1 cup whole wheat couscous
*1/3 cup raisins
*1/2 cup diced carrots
*1 tbs. olive oil
*2 tbs. chopped parsley
*salt
*pepper
*1/4 cup toasted almonds (optional)

Boil water and 1/4 orange juice together. Once at a boil, add couscous and remove from heat, cover and let steam for 5 mins. Then lift lid and add carefully mix in raisins, fluffing couscous with a fork. The heat will make the raisins plump up, so let the pot sit uncovered for about 10 mins. Then carefully add carrots.

Whisk remaining tbs. orange juice, olive oil, parsley and a pinch salt and pepper together and then drizzle over couscous and carefully mix in with a fork. Top with toasted almonds, if desired. Can be served cold or at room temperature.

Simplicity

I have been unusually nostalgic these days, and as a result have been finding great comfort in simple pleasures, like long walks and these great pastels I picked up at Anthropologie for 10$. 

In an effort to stay in the present, I added a homemade label to this hummus based on the Whole Foods Market recipe to jazz it up and add a little color to these strangely sepia tinted days.  By the time I'm done eating it along-side some spelt crackers (yum. seriously.) and veggies, I'm hoping this bit of creativity and color will translate into my daily routine.