My husband & I really enjoy cooking! So for my Yoga Retreat this past Saturday, we made quite a few yummy, simple vegetarian dishes for lunch. Our Retreaters seemed to LOVE these three the most, so I highly recommend giving them a try!
My Retreat co-leader also made some AMAZING dishes, so checkout her blog for even more recipe ideas: http://thebeautyblender.com/
Israeli Couscous with Mango & Cucumber
1. Combine broth and water in a large saucepan; bring to a boil. Add couscous; cover and cook, stirring occasionally until the liquid is absorbed and the couscous is al dente. Remove from heat and place into a mixing bowl. Stir in 1 Tbs olive oil to prevent couscous from sticking. Let cool.
2. After the couscous is cooled, add mango, cucumber, and cilantro; toss well.
3. Whisk together honey, lime juice, and remaining 1 Tbs. of olive oil, salt and pepper. Pour over couscous; mix well. The dish can be stored for several days in the fridge.
Blend all the ingredients in a food processor until smooth. Serve with raw veggies such as cucumber, bell peppers, carrots, or zucchini. I also like to put it on a wrap or veggie burger!
1. Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool.
2. Peel the tomatoes and halve them crosswise. Working over a coarse sieve set over a large bowl, squeeze the tomato halves to release the seeds and juices. Press on the seeds; you should have about 2 cups of tomato juices in the bowl. Coarsely chop enough of the tomatoes to make 4 cups. Cut the remaining tomatoes into 1/2-inch dice. In a food processor, puree the coarsely chopped tomatoes with the reserved tomato juice and the 2 cups each of chopped watermelon and cucumber. Transfer the soup to a large bowl. Stir in the diced tomato, watermelon and cucumber, the vinegar and 1 tablespoon of the olive oil and season with salt and pepper. Refrigerate until chilled, at least 1 hour.
3. In a small bowl, mix the scallions, jalapeños, cilantro and lime juice; season with salt and pepper. Ladle the soup into bowls, drizzle with the remaining 2 tablespoons of olive oil and place a dollop of the scallion relish on top.