Couscous Salad

Serves 4


1 cup couscous

3/4 cup boiling water or vegetable stock

1 small red onion, thinly sliced

1 tbsp salt

1/4 tsp ground cumin

1/2 cup unsalted pistachios, toasted, roughly chopped

3 green onions, finely sliced

1 fresh jalapeno, minced

1 1/2 cup arugula, torn

Herb Paste

1/3 cup chopped parsley

2/3 cup cilantro

2 tbsp tarragon

2 tbsp dill

2 tbsp mint

Lemon Tahini Yogurt Sauce

1/2 cup Greek yogurt

2 1/2 tbsp tahini

1 small garlic clove, minced or grated on a Microplane

Juice of one lemon



Place couscous in a large bowl and cover with boiling water or stock. Cover and let steam for 10 minutes.

Meanwhile, sauté onion in the olive oil on medium heat until golden and soft. Add the salt and cumin and mix well. Let mixture cool down slightly.

For the herb paste: Place all ingredients in a food processor and combine until smooth.

Add the herb paste to the couscous and mix well with a fork to fluff the couscous. Add the cooked onion and spice mixture, pistachios, green onions, jalapeno, and arugula. Mix gently.


Mix all ingredients together with a small whisk or a fork. Use immediately or refrigerate for up to a day.

Drizzle on the couscous salad, or use as an accompanying sauce for grilled or roasted fish and/or vegetables.

Courtesy of Aimee Elliott, Chef de Cuisine, Blackfoot Café and Chef Instructor, Missoula College's Big Sky Culinary Institute

Black Bean Brownies

(gluten, dairy and soy free)


1 can (15.5 oz.) black beans, rinsed and drained

3 large eggs

3 tbsp vegetable oil

1/4 cup cocoa

1 pinch salt

1 tbsp vanilla

3/4 cup sugar

1 tsp instant espresso (optional)

1/2 cup chocolate chips (optional)



Preheat oven 350 degrees. Lightly grease 8x8 inch square pan.

Combine black beans, eggs, cocoa, salt, vanilla, sugar and espresso (if desired) in blender until smooth and pour into prepared baking dish.

Bake until top looks dry and edges start to pull away from sides, about 30 min. Sprinkle with chocolate chips if desired and spread over top.

Courtesy of Kelly Moore, Family and Consumer Sciences Agent, Missoula County Extension

Peach-Feta Flatbread with Balsamic Onions & Fresh Basil

Serves 2

Things I had in my refrigerator: 1/2 batch pizza dough, a small carton of French goat’s milk feta, 1 ripe peach and a handful fresh basil. Hence, this recipe.


extra virgin olive oil

1/2 red onion, sliced thinly

1 tbsp balsamic vinegar

flour for rolling dough and dusting pan

1/2 recipe pizza dough

4 oz. crumbled feta cheese

1 ripe peach, pitted and sliced into thin wedges

salt and pepper to taste

fresh basil, torn



Preheat oven to 475 degrees F and lightly flour a baking sheet or pizza pan.

Heat 2 tbsp olive oil in a medium nonstick pan over medium-low heat. Add the onions and allow to caramelize for about 15 minutes, stirring occasionally.

Once onions have caramelized, drizzle the balsamic vinegar over them, stir to absorb and cook for one more minute. Remove from heat and set aside.

On a lightly floured surface, roll dough out into a 10-inch circle and transfer to the prepared baking sheet.

Use a pastry brush (or clean hands) to generously cover the dough with olive oil. Scatter the feta evenly atop the oiled dough.

Arrange the peach slices and onions on top of the feta. Season liberally with salt and pepper.

Bake for 12 to 15 minutes, or until dough is golden-brown and peach slices and feta have a bit of color.

Top with the freshly torn basil, cut into wedges and serve.

Courtesy of Gabi Moskowitz, editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.

Grilled Chicken & Avocado Spring Rolls

Serves 2 as an entree, or 4-6 as an appetizer

These plump little spring rolls make an ideal picnic lunch, nestled in an airtight container with an assortment of take-along dipping sauces (peanut is my favorite). Feel free to try these with grilled salmon, beef, pork, shrimp, tofu or tempeh — they’ll take on just about any protein source.

Also, if you’re feeling too lazy to make the chicken yourself, frozen grilled chicken from the grocery store or even shredded store-bought rotisserie chicken will do just fine.


1/4 cup soy sauce

3 tbsp brown sugar

a few grinds of black pepper

2 garlic cloves, minced

1 small (1”) piece ginger, peeled and minced (about 1 tbsp)

1 lb boneless, skinless chicken thighs

2 tsp vegetable oil

10 8-inch Vietnamese rice paper spring roll wrappers

1 handful fresh mint

1 ripe avocado, peeled and sliced

2 carrots, shredded

1/4 red onion, sliced very thinly

grilled chicken breast


Whisk together the soy sauce, brown sugar, pepper, garlic and ginger. Place into a large bowl.

Add the chicken thighs and mix well to coat. Cover bowl tightly with plastic wrap and refrigerate for at least 20 minutes, or up to 2 hours.

Heat the vegetable oil in a large, heavy-bottomed frying pan over medium-high heat. Cook the chicken thighs with their sauce for 4-5 minutes on each side, until cooked through and browned on the outside. The sauce should thicken and form a glaze. Remove the cooked chicken from the pan and transfer to a clean plate to cool. Once the chicken has cooled, use two forks to shred it into long, thin pieces.

Gently wet a spring roll wrapper under a faucet or in a bowl of water. Remove carefully and blot lightly on a dish towel. Lay on a clean, flat, dry surface and allow to soften — about 30 seconds. As the wrapper softens, arrange the ingredients in the center in the following order: 2 mint leaves, topped with a few shreds of chicken, topped with a slice of avocado, topped with a few pinches of shredded carrots and a few slices of red onion.

Roll up the wrappers very gently, tucking in the ends, being careful not to break the wrapper. Don’t worry if they break — it can take some practice, and broken spring rolls are still delicious.

Serve the rolls cut on the bias with sweet chile sauce or peanut sauce for dipping.

Courtesy of Gabi Moskowitz, editor in chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough: 100 Delicious Unexpected Recipes.

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