Chef Rob makes a Couscous Salad with a Seared Spinach, Tomato, Onion and Garlic Soup with fresh Herbs and Veggie Stock. Rebecca Turner has a unique way to make and store salads. We travel to Ocean Springs MS to visit the Good Karma Café and our guest is Irena McClain from The Mississippi Diabetes Foundation.

Recipes

COUSCOUS SALAD

Ingredients:
½ cup couscous
1 cup no salt, no fat veggie stock
½ tspn canola oil
1 tspn minced garlic
2 tbspn diced red bell pepper
1 tbspn diced green onion
2 tbspn diced fresh basil
1 tspn black pepper
½ tspn balsamic vinegar
2 tbspn diced fresh appl
2 tbspn  cranberries
1 lemon squeeze for fruit
1 cup water

COUSCOUS PREPARATION
Heat stock and boil couscous till al dente, approximately 4 minutes.  Heat saute pan with oil.  Sear garlic, red bell pepper, green onion with pepper and deglaze with balsamic and 1 tbspn of water.  Remove from heat and strain couscous.  Save stock.  Place apples in lemon water and remove.  Combine all ingredients in small salad bowl .

SEARED SPINACH WITH TOMATO AND ONION

Ingredients:
Zero fat spray
½ cup fresh spinach
2 tbspn sliced tomato
2 tbspn sliced onion
1 tspn black pepper
1 tspn minced garlic
1 tbspn veggie stock (from couscous)

SPINACH PREPARATION
Heat skillet and spray with zero fat.  Place tomatoes, garlic and onion in pan and sprinkle with black pepper.  Deglaze with stock and add spinach.  When spinach is wilted, remove to plate and place tomatoes first, then onion and garlic.

CARMELIZED ONION AND GARLIC HERB SOUP

Ingredients:
½ tspn canola oil
1 tbspn minced garlic
1 tbspn sliced shallots
3 tbspn julienne onion slices
1 tbspn sliced garlic fresh
¾ cup veggie stock (from couscous)
1 tspn red bell pepper julienne sliced very thin
1 tbspn fresh basil julienne sliced
1 tbspn fresh parsley chopped coarse
1 tspn diced oregano

CARMELIZED ONION AND GARLIC HERB SOUP PREPARATION
Place oil in medium hot pan.  Add garlic, onion and saute till onion browns slightly.  Add garlic and shallot slices and brown as well. Add stock and bring to boil.  Add fresh herbs and simmer for 3 minutes.  Top with thinly sliced red bell pepper.

PLATE PRESENTATION:  Using a large oval plate:  Place spinach and tomatoes on left side of plate, place soup cup in middle and couscous on right side for a great appearance and a tasty meal!