Do you ever find yourself with a few ingredients on hand and not sure how to use them? This is my favorite predicament to be in! My creative juices get flowing and my best concoctions are often born. This week I had lots of blueberries that needed to get used, a bag of walnuts hanging around and several lemons sitting in the fruit basket. My initial thought was healthy dessert! But I also wanted to make something I could pack for lunch the next day. Quickly these 3 ingredients became 2 delicious dishes. Hope you enjoy them as much as I did!
Blueberry Basil Cous Cous Salad
- 2 cups whole wheat pearl cous cous, cooked (farro, spelt or quinoa would also work)
- 2 cups blueberries
- 1 cup walnuts (toasted on stovetop for 5 minutes if desired)
- 2 cups basil, chopped
- zest of 1 lemon
- juice of 1 lemon
- 1 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1.5 tsp agave nectar
- salt & pepper
- Cook cous cous according to package and let cool.
- Whisk together dressing ingredients and toss with all other salad ingredients.
- Serve cold. Keep in air tight container for 5 days.
Blueberry Tart in a Walnut Crust
- 2 cups walnuts
- 1 cup dates
- 6 cups blueberries
- 1/4 cup coconut sugar
- zest and juice of 1 lemon
- 2 tablespoons chia seeds
- Combine walnuts and dates in food processor until combined for the crust. Press into tart pan.**
- In a sauce pan over medium heat, combine blueberries, coconut sugar, lemon zest and lemon juice. Simmer, stirring often for 20 minutes or until juice starts to thicken.
- Remove from heat and stir in chia seeds.
- Pour into crust and let sit up in fridge for 1 hour before serving.
**Confession: This would have worked better as a cobbler instead of a tart. It does set up after a while in the fridge but the ooey gooey blueberry compote would be great served warm, cobbler style over the walnut crust.