Ok, upfront apology- sorry bout that last post ready to say au revoir to summer. I went a little crazy thinking that the summer was over – it got a little chilly in the evenings one week – and to be fair I really really love the fall. Honestly, the real issue here is that I’m sick of all of my summer clothing, and obviously a girl gets excited with the prospect of unearthing a whole new wardrobe! Cardigans! Boots! Scarves! So much wonderful awaits.
To really give summer its proper send-off, I took a luxg vacation with Caitlyn to Hawaii! It was a dream! There were beautiful island men to replenish our umbrella-topped drinks and to turn us into pro surfers. Wait, that one really was a dream. But we did go hiking along the side of a mountain through a rainforest – passing guava, avocado, and mango trees – down past a little waterfall to the beach. It was absolutely breath-taking.
We also ate shaved ice, saw a FULL rainbow (!), and met the whole cast of Finding Nemo while snorkeling. True story – clown fish, angel fish, and even a sea turtle! :D And the rest of the trip was spent relaxing on the beach – ultra relaxation and “tanning.” Caitlyn is basically another race now, and I managed to achieve “golden marshmallow.” (Crayola name pending.) With pride.
That really was the perfect farewell to summer, and now I’m actually ready for the fall. So, to match that transitional feeling between summer and fall, Caitlyn and I made the perfect summer/fall salad. It’s a whole wheat couscous salad with a curry-yogurt dressing, currants, scallions, and carrots! The carrots and the scallions keep it fresh and snappy like summer, and the curry and couscous give it the welcoming warmth of fall foods.
Here’s what we did!
Curried Couscous Salad
-4 c. salted water
-2 c. whole wheat pearl couscous
Boil the water. Add the couscous once the water is boiling, lower the heat to a simmer, and cook for about 10 minutes until done. (When it’s done, fluff it with a fork, and add it to a big bowl.)
While the couscous is cooking, prep the other ingredients and toss them in the big bowl:
-1 c. chopped carrots
-1/2 c. chopped parsley
-1 c. chopped fresh spinach
-4 scallions, thinly sliced (both the white and green parts)
-3/4 c. dried currants
-3/4 c. slivered almonds
Sautee in a pan, with a little olive oil:
-1/3 c. chopped white onions
-2 cloves of garlic, minced
Once the onions are soft and golden, transfer them to the big bowl.
In a small mixing bowl, mix together:
-1/2 c. plain nonfat yogurt
-2 t. white wine vinegar
-1/4 c. olive oil
-1 T. curry powder
-1/2 t. mustard powder
-1/2 t. turmeric
-salt and pepper to taste
Mix everything all together, and serve warm or cold depending on the weather that day :)
**French phrase for fun
Cardigans, et des bottes, et des écharpes, oh mon dieu!
Cardigans, and boots, and scarves, oh my!