Couscous with Feta and Mint

1 1/3 cups couscous
1/4 cup olive oil
1 jalepeno, minced
1 tsp. cumin
1 tsp coriander
2 cloves garlic, crushed
Salt to taste
8 oz. frozen edamame
1 pint cherry tomatoes, halved or quartered if big
1 packed cup fresh mint
bunch scallions, chopped
1 lemon for juice
8 oz crumbled feta

Combine couscous, oil, jalapenos, cumin, coriander, garlic and salt to taste in a large bowl. Whisk together until couscous is evenly coated. Scatter frozen edamame on top and pour on 2 cups boiling water. Cover the bowl immediately with plastic wrap. Let stand 5 minutes or until water is completely absorbed. Uncover bowl, fluff mixture, and cool completely.

While couscous is sitting, quarter the tomatoes and put into large bowl. Add mint and scallions. Add cooled couscous mixture to tomato mixture and squeeze the juice of about half the lemon. Salt liberally. Add feta, and toss to combine.

Endive & Red Pepper Salad

The bitterness of the endive and sweetness of the red pepper are terrific together.  Tied together with a simple mustard vinaigrette, it's a nice accompaniment for any rice, pasta or legumes as a light dinner.

Ingredients (per person)

1 endive, sliced thin (cut pieces with thick core in half if you like)
1/4 cup thinly sliced red pepper

1 t course mustard or dijon mustard
1T sherry or red wine vinegar
1T olive oil
freshly ground black pepper to taste

Place the sliced endive and pepper on separate salad plates.  Whisk together dressing ingredients and lightly dress salad.  Serve and enjoy.

Brunch-Inspired Salad Plate

Here's a wonderful, simple brunch plate for sharing.

1-2 sliced tomatoes
2 sliced hard boiled eggs
3-4 boiled new potatoes
grilled tofu or Italian sausage (I used vegetarian soy sausage)
vinaigrette salad dressing
fresh chopped oregano and lemon balm (whatever you have on hand will do)

Place your ingredients  on a plate and lightly dress with vinaigrette.  Sprinkle herbs over the top to taste.  I prefer serving this salad at room temperature.