Spring is here, which means summer is around the corner, thereby—bringing us all closer to bikini season. Yay, you say. I know—who doesn’t want to eat like a bird and work out like a maniac for a little natural nip-tuck. So to help you along, let me suggest this Cowboy Caviar Couscous Salad and the book Absolutely Avocados from Gaby Dalkin.
Yeah, you guessed it: book review.
Before I get ahead of myself, let’s talk about this salad. Luckily, I don’t need to say much, see the picture. It’s great for a fast and easy weeknight meal—just toss it all in one bowl. Or dress it up like I did, by using Treviso as the serving bowl—high five for versatility and ease of preparation.
And since no one wants to read a long book review, here are a few more reasons to stretch your credit-card-sliding wrist, better yet, keep your ass planted—Amazon link here.
Now, let’s go bullet style, shall we:
By the numbers:
- 80 recipes
- Average prep time per recipe: 20 minutes
- Approximate book cost: $17.99
What I liked and you probably will too:
- Easy recipes for every meal
- Did you know there are 100 varieties of avocados from around the world? I didn’t either, but don’t worry, the book contains a great chapter titled, Everything you need to know about avocados—now we can all be in the know.
- Read the headnotes—beyond talking about the dish, you’ll catches glimpses of Gaby and by the end you will want to welcome her into your kitchen. Her genuine personality shines through—trust me, I know her.
A few of my favorite recipes:
- Brownies (So obvious-I know.)
- Avocado-Coconut Ice Cream (Weird sounding, right? Uh, you won’t care once you take a bite, it’s kick ass in taste.)
- Chorizo Gravy Guacamole Loaded Nachos (Grab a beer and a bib—messy and insane!)
- Open-Faced Avocado Croque Monsieur (A simple but fantastic tweak to a classic.)
- Margarita Marinated Pork Kebabs with Tomatillo-Avocado Salsa (See how the title alone makes you hungry.)
There you have it. Go fill your Amazon cart!
- 1/2 cup couscous
- 1 cup chicken stok
- 2 Haas avocado
- 1 red bell pepper
- 1 cup cooked and rinsed black eyed peas
- 1 cup fresh corn kernels
- 1/2 cup diced red onion
- 1/2 cup halved cherry tomatoes
- 1/2 cup store bought salsa
- 1/4 thinly sliced scallions
- 3 tablespoons chopped fresh cilantro
- 1 lime
- 1 teaspoon red pepper flakes
- coarse salt and freshly ground pepper to taste
- Place couscous in a saucepan with chicken stock. Bring to a boil and then reduce the heat to medium-low and continue to cook until all liquid has evaporated, about 10-12 minutes. Transfer the cooked couscous to a large bowl and let cool.
- Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and dice the avocado into 1/2-inch pieces. Transfer to the bowl of couscous.
- Dice the red bell pepper into 1/2-inch pieces, similar to that of the avocado. Add the red bell pepper to the couscous, along with the black-eye peas, corn, red onion, cherry tomatoes, salsa, scallions and cilantro. Toss everything together to combine. Zest and juice the lime into the salad and add the red pepper flakes. Sprinkle with salt and pepper, taste and adjust seasoning as needed and serve immediately.