Couscous Salad

Ingredients
1 Cup Couscous
1 Cup Boiling Water
3 TBSP Virgin Olive Oil
Juice of 1/2 a big lemon
2-3 TBSPS White or Red Wine Vinegar
1 Cup  canned, drained Chick Peas roasted (see instruction below) +1 tsp. Cumin + Olive Oil

1 Bunch green onions, sliced
1/2 Red, Orange or Yellow Pepper, diced
1-2 Stalks Celery, sliced
1/2 English Cucumber, diced
1 Cup seedless raisins (dried cranberries would also work)
1/2 Cup julienned Sun-Dried Tomatoes
1/4 tsp Dried Chilli Flakes
1/2 Cup chopped fresh parsley

Directions
Prepare the couscous as per package directions.

Preheat oven to 400F. I used my toaster oven for this. Spread the chick peas on a baking sheet lined with parchment paper or spray with cooking oil. Season with salt and pepper. Drizzle with olive oil and sprinkle them with the cumin. Roast in preheated over for about 20 minutes. Move them around once or twice while you are roasting them to ensure even spice coverage.

While the couscous is cooling occasionally give it a stir with a fork to separate. When the couscous has completely cooled you can assemble your salad.  Just add in all of the ingredients and give it a good mix. Drizzle with the vinegar and olive oil and season with salt and pepper.

The ingredient options are really limitless. You could use cranberries instead of raisins, try walnuts or even add some baby corn.

Tip of the Daye: Flat Pack to Save Space

Halloween Special featuring Johnny Rogers

Ingredients

2 3oz pkg. Proscuitto
6 oz. shredded Havarti cheese
6 oz. shredded cheddar cheese
24 ounces softened cream cheese
1/2 cup chopped olives
2 large stuffed olives for the eyes
1/4 cup chopped/drained roasted red peppers
1/2 Tsp black pepper

1 Plastic face mask (available at craft or dollar stores)
plastic wrap
cooking spray

Directions

1. Wash & dry thoroughly the plastic mask. Remove any elastic or string on the mask.
2. Spray the inside of the mask with cooking spray and line the mask with plastic wrap.
3. Line the inside of the mask with the prosciutto.
4. Place two suffed queen olives pimento side down for the eyes.
5. Mix the cheeses, olives and peppers in a large bowl until well blended.
6. Spoon into the face mask until filled and level the back.
7. Refrigerate for 30 minutes to set.
8. When ready to serve invert the mask and place face up on a platter. Serve with crackers, cut up veggies or other snack items.