While I rarely cooked in college, there were some snowy or rainy weekends when my roommates and I would decide to cook. And by "cook" I mean we would search for completely impractical recipes and put together meals that were random and irrational. One memorable Saturday night we had zucchini fritters, honey corn bread, and dim sum style Chinese turnip cakes.
Lucily, I did make it out of college with some new recipes. This recipe is a take on a recipe that, in typical teenage girl style, we obsessed over for weeks. Originally it called for regular couscous, but I've substituted TJ's israeli couscous with quinoa and beans in the interest of adding some color, texture, and protein. The addition of cashews turns a salad into an entree, while generous pourings of olive oil and freshly squeezed lemon juice balance the richness.
Lemon Cashew Couscous Salad
3 cups couscous, cooked and cooled (you can substitute whichever grain you prefer)
1/2 red pepper, finely diced
1/2 yellow pepper, finely diced
1 carrot, finely diced
3 scallions, finely diced
1/4 red onion, finely diced
1 handful cilantro (to taste), finely chopped
2 lemons, juiced and finely zested
1/4 cup extra virgin olive oil
Salt and pepper to taste
Mix everything together in a big bowl and rest for about 30 minutes. Serve at room temperature.