hey dudes I'm Hilah and today on Hilah
cooking I've got a special
back-to-school recipe for you or making
a couscous and olive salad I'm calling
it back-to-school recipe because whether
you're going back to school or your kids
are going back to school this tell me
your starts to get a lot more hectic so
this is a style that you can make on the
weekend and then store it in the fridge
and take it for lunch all week long and
it's fresh and light and you're going to
love it and ties in with a new project
I'm excited to announce in just a few
minutes
got my couscous here this is what's
called instant couscous it's different
from the Israeli couscous which is much
larger and I'm using a whole wheat
couscous to me I don't find hardly any
texture difference between whole wheat
and white wheat couscous so you might as
well use a little weight and get some
extra fibers and I'm going to add some
coriander to this some ground coriander
seed and some minced garlic toss it
around and then you just have to add
boiling water to that just for this one
I'm going to use some boiling vegetable
stock to add a little more flavor
who doesn't love flavor then we're just
going to put a plate on it to act as a
lid to keep that heat in there and let
it sit for 5 to 10 minutes you could use
chicken stock also I'm going to set that
aside just stay over there little
couscous and start prepping some
vegetables so I've kept this vegetarian
we're going to add some mixed sweet
peppers some green onions and some
olives and some dog if he doesn't get
the hell out of the kitchen or you can
stay there that's good ok good buddy and
then we'll just do a simple lemon and
olive oil dressing so we'll start by
slicing up some green onions and if you
wanted to add some more protein you
could add some cooked chickpeas or some
feta cheese or some goat cheese would be
really super good and this would also be
a good base to serve like underneath
some grilled chicken or something like
that for a quick dinner and then a
couple of peppers here oh you know who
likes bell peppers this guy oh so I've
got a yellow I don't know it wasn't
labeled but it's a sweet pepper it was
labeled that I just want to dice it up
you could use red yellow green bell
peppers are a little bit harsh for this
salad though so you want something
that's a little sweeter than a green
bell pepper
oh so the tie-in yeah so y'all might
remember the cooking with kids series
that did last year for the you live
website so I did another one that's
coming out and it's all about lunches
it's called lunch lady so it's 12
episodes and it's all like sandwiches
and salads like this that you can make
ahead of time and then keep in the
fridge to eat all week long there's a
really good like microwavable freezable
burrito thing so you can make your own
patio burritos but be healthier about it
and there's a couple of fun ideas for
kid lunches too it's mostly for like
busy parents who need you know some
quick ideas for their own lunch to take
to work and save some cash homes
gorgeous for the olives I just got some
mixed olives here some green olives some
black olives I get these in a large
container at Costco but they have pits
which is really the pits so I'm going to
remove those just line up a few on your
board and this also works for cherries
if you manage to not cut yourself lay
the flat side of your knife down like
that on top of them and then put all
your weight good thing I weigh so much
and there we go so then they get a
little bit
mashed but you can just pop the pits
right out like that and get rid of those
okay so once you've got all your olives
pitted I'm just going to give them a
coarse chop I like to leave them in kind
of big chunks alright let's get our
couscous back here and I'll show you
what that looks like once it's been all
fluffed up and reconstituted so you can
see it pretty much doubled in volume and
then you just use a fork to kind of
fluff it around and the reason I put the
garlic in there first obviously it was
to cook it a little bit so it's not
quite such a sharp bite
this is great so I'm going to put a
couple tablespoons of olive oil just
which is pretty rad I'm going to add a
little bit of the zest of this lemon so
I've washed the lemon obviously so I
don't have a bunch of wax and stuff
going in there just a smidge like maybe
a quarter teaspoon or something obsessed
and then all the juice a little bit of
black pepper and then all of our
vegetables and I'm going to try to get
all this olive juice that's on my
cutting board also into the salad wish
me luck
well that was a stupid plan but you get
the idea okay try to sleep the olive
juice if you like olives and then we
just toss this big colorful mess all
around so yummy so if you want more
recipes like this be sure to check out
lunch lady on you live and this
principle recipe and all the recipes are
always available at Hilah cooking comm
so you can print it out and make
yourself a little lunch this is so good
warm or cold or whatever mmm
mmm it's delicious I hope you try this
and look how beautiful I mean come on
who would want to eat that like a
rainbow thanks so much for watching
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