It's almost the end of August and it seems like everyone in the world has already been on vacation this summer. Everyone is tan, everyone is relaxed. Everyone is well-read and happy and full of 'Smores.
I am high-strung and white. Just, ungodly white. Like, almost see-through.
So, I may never come back from this beach vacation because I'm going to love it with all my might. I'm going to bathe in it, and let it permeate my heart and soul so that its effects last at least into September when I go on my next beach vacation. Suckers!
If you're new around here, you might not know that my family has been vacationing in Bethany Beach, Delaware, for about a bajillion years. It's most certainly my favorite place in an entire world full of places. It's the one place in the world where I don't feel like I constantly need to be doing something. It's the only place in the world I let myself just be.
Is that sad? I like to think it's happy. My happy place.
It's also the one place in the world where I succumb to happy hour drinks and snacks every day, where showering outside under the sun feels commonplace, where my family happily bonds over memories, traditions, and a 3-hour game of UNO, and where my husband strolls up and down beach boutique-lined streets for 3 hours with me without a single complaint.
So I will be doing a lot of all of that in the days to come. But before I'm off, we need dinner to compliment all the
When I came across this couscous recipe, it sounded pretty delicious on its own, but definitely lacking in what I like to call "fun mix-ins". So I decided to jazz it up with a little turkey sausage, some roasted red peppers, and a handful of olives. You know how sometimes you like to jazz up your bucket of self-serve no-sugar-added-fat-free-low-sodium frozen yogurt with frosted animal crackers, cookie dough bites, cheesecake pieces, and Lucky Charms......? This is, like, the exact same scenario. Only healthy for real, not for fake.
I am going on vacation, and I'm leaving you with jazzed-up, healthy couscous. Are we friends, or what?
See you next week!
Peppers, Olives, and Sausage
Adapted from DanaTreat
Yields 4 servings
3 cloves garlic, minced
3 tbs extra virgin olive oil
1/4 c warm water
Juice of 1/2 lemon
1 c bottled roasted red peppers, roughly chopped, divided
1 lb turkey sausage, casings removed
2 c low-sodium, fat-free chicken broth
1 c Israeli couscous
1/2 c Kalamata olives, sliced
1/2 c fresh basil, thinly sliced
1/4 c fresh parsley, chopped
Place the garlic, oil, water, lemon juice, salt/pepper, and 1/2 roasted red peppers in the bowl of a food processor. Puree until very smooth, and set aside.
Heat a large skillet over medium-high heat, and coat with cooking spray. Add the turkey sausage. Stir occasionally to crumble, and cook until browned, about 8 minutes. Transfer the sausage to a large bowl, and set aside.
Bring the broth to a boil in a large saucepan, and stir in the couscous. Simmer for about 3 minutes, then cover and remove from heat. Let stand 10 minutes to cool, and drain any un-absorbed liquid.
Add the couscous to the bowl with the sausage, and stir in the remaining roasted red peppers, as well as the olives, basil, and parsley. Drizzle the dressing over top, and stir to combine. Can be served warm or at room temperature.