Excuse me for a moment while I shamelessly toot my own horn.
I’ve shared some pretty good food with you all in the last few months. We’ve seen elaborate dishes like a caramelized fennel pork roulade, decadent gingersnap bread pudding, and painstakingly filled cauliflower ravioli. You must think I always eat like a queen.
Well, I kind of do, but for every over-the-top concoction I share on the website, I make twice as many really easy, simple, big batch meals. As much as I love to cook, I also love not having to cook. When I work late and come home famished, sometimes all I want to do is walk through the front door, straight into the kitchen, and grab a bowl of something that’s all ready to go.
I’m going to go out on a limb and assume you feel this way plenty of the time, too. You want to eat well, you just don’t want to spend a lot of time working in the kitchen after you’ve already put in a full day elsewhere. You don’t want to fuss, you just want to fill your belly, then kick your feet up and relax.
Making a big salad that will hold up well for a few days will let you do all that. This couscous salad is packed with roasted carrots and onions, loaded with fresh mint, and jazzed up with olives and orange zest. It’s supremely satisfying eaten straight out of the fridge on a giant serving spoon at midnight or beneath grilled lamb and eaten at a table like a civilized human.
