February 12
Here is a cute Valentine's Day take on Caprese Salad. You will need a small heart shaped cookie...
We tried something completely new with couscous by giving it a taste of the tropics. Coconut white balsamic is added to the water so that the coconut flavor is absorbed into the couscous, and mixed in sweet tangy pineapple bits. This side dish pairs well with spicy grilled kebabs or any other dish with heat.
What you'll need:
1 cup couscous
3/4 cup water
1/4 cup Coconut balsamic vinegar
1/2 cup fresh pineapple, diced
1/2 teaspoon sea salt
Here's how:
Pour water and coconut balsamic vinegar into small saucepan and bring it to a boil. Remove saucepan from heat. Add the couscous and stir so that couscous is moistened. Cover the pan and let it sit for about 10 minutes so that the water can absorb the couscous. Gently fluff the couscous with a fork. Squeeze out the juice of the pineapple bits and mix it into the coucous. Garnish with cilantro.
