I promised you a couple of days ago that some wonderful guest posts from amazing food bloggers would be coming your way. I kept my promise and today’s guest blogger is gorgeous and brilliant woman, from a breed that I call “power women”.
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Michelle Judd is the kind of woman who must have aced time management classes in school. She is currently able to juggle a full-time job, as well as write a brilliant food and recipe blog over at Taste As You Go, plan a beautiful wedding (her own!), AND use that heart of gold she has to help others in need. She is an amazing woman and I’m so blessed to know her!
The recipe she’s got in store for us would be the perfect side dish for your summer cookout, a great lunch, or even just a healthy snack. It looks simply yummilicious!
If you like what you see, please hook up with Michelle in one and/or all of the following ways:
You won’t be disappointed! Thanks so very much for your loving care and concern for me during my illness. You’re the best!
At the end of last week, I was feeling overwhelmed. Juggling my long commute, planning my wedding, and keeping up with my own blog, Taste As You Go, was draining me of energy and motivation, and I was seriously considering putting the whole blogging thing on hold until after the wedding just to give myself a chance to come up for air. But then I changed my mind after reading Becca’s call for guest bloggers announcement on the Food Blogger Friends Group on Facebook.
It wasn’t so much the opportunity to guest blog for It’s Yummi that caught my attention… It was the reason why Becca needed people to fill in for her. Hearing that Becca was preparing to go into the hospital to have some health issues addressed made my heart sink, and more than anything I wanted to help however I could. More importantly, I wanted Becca to know that I was there for her, just like so many other caring people in her life.
After exchanging a few quick messages, it was decided: I would write a guest post.
Seeing as summer has officially begun and there promises to be a heat wave for us in the Northeast, I thought it would be appropriate to share my recipe for Simple Summer Couscous Salad. When I share recipes on Taste As You Go, I try to encourage my readers to take what I’ve given them as a starting point. I urge them to tailor my recipes to include or exclude ingredients according to their personal preferences. I’m going to encourage and urge you to do the same.
This salad is just the thing to make on a hot summer night when you don’t feel like turning on the oven or spending an exorbitant amount of time standing over the stove. Couscous can be prepared on the stove top or in the microwave, so if it’s really, stinkin’ hot, by all means, follow the microwave instructions on the package. The simpler, the better, right? I hope you enjoy it!
Recipe Courtesy of Michelle Judd of Taste As You Go
1 cup vegetable stock
1/2 cup light and fat-free chicken stock
1 cup whole wheat couscous
1/2 English cucumber, sliced and quartered
1/2 pint cherry tomatoes, halved lengthwise
2 scallions, sliced
3 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1/4 cup fresh parsley
Salt and pepper, to taste
Once cool, put the couscous in a large bowl. Add cucumber, cherry tomatoes, and scallions. Toss gently and set aside.
Pour the white wine vinegar into a medium bowl. Slowly stream the extra-virgin olive oil into the bowl, whisking constantly to combine with the vinegar. Whisk in the parsley and season the vinaigrette to taste with the salt and pepper.