Welcome to our series of Meatless Monday guest chef recipes!

I’m excited to introduce chef Shana Robinson. Shana is a natural foods chef who lives and works in New York City and the surrounding boroughs.  She attended the full time health supportive chef’s training program at the Natural Gourmet Institute after a twelve year career in the trenches of a digital media career.  A braised short rib and bacon lover upon starting her culinary education, emerged from the curriculum at the end of 2009 hungry for and enamored by the creativity involved in cooking for a satiating plant based life style.

When not cooking, she’s baking vegan cupcakes.  You can follow her on twitter @ChefShanaRachel and get more healthy recipes and tips at Knifestyles of the Fit and Fabulous.

I hope you enjoy her ‘It’s Thyme for Israelis Cous Cous Salad’ recipe!

A friend and I hopped on a train from Grand Central for the for the just over one hour journey along the Hudson up to Beacon, New York.    We made our way to the DIA:Beacon, which is a short walk from the train station.  Throughout the ten minute journey, we gulped down the clean air like a cold beer on a hot day.

I was hungry.  Shocking, I know.  The museum cafe had the requisite sandwiches and salads.   It wasn’t like I needed a full meal, but more like a nosh to take the edge off.  I ordered a bowl of the Israeli Cous Cous salad,  took one bite and was immediately  hooked.  Most people go to museums to get inspired by the art, to take something away, to be moved by the art.  I went to a museum and was smacked upside the head by a salad in the cafe.

I recreated it this evening.  I should have made more.  OMG!

 

IT’S THYME FOR ISRAELI COUS COUS SALAD

Shana's Cous Cous Salad

INGREDIENTS:

• 1 cup Israeli cous cous (I used whole wheat)
• 1 1/4 cups water
• 2 Tbsp. extra virgin olive oil
• 1 small onion, medium dice
• 2 small/medium or 1 large garlic clove, minced
• 1 medium fuji apple, medium dice
• 1/4 cup zante currants
• 1/4 cup walnuts, roasted and roughly chopped
• 2 Tbsp. fresh thyme, minced
• Salt, to taste

PROCEDURE:

1. Cook cous cous according to package directions
2. Heat a medium pan over medium heat.  Add oil.   When hot, add onion and a pinch of salt.  Sweat for about 3-5 minutes.
3. Add garlic and stir until fragrant.
4. Add apples and currants.  Stir occasionally.
5. When apples are soft, add thyme and stir to combine.
6. Add walnuts.
7. Salt to taste.

Enjoy!!!!

NOTE – Using farro, wheat berries or pearled barley is a nice whole grain substitute for the cous cous.