That is when I start raiding the pantry and the fridge, looking for something, ANYTHING (besides peanut butter and jelly), to stop my rumbly-tumbly from making so much noise. 🙂
On this particular day, I rummaged around and found a forgotten bag of pearl couscous that I had bought a couple of months ago, thinking it was regular couscous. I like couscous in general because it is fast and easy. Pearl couscous takes a little longer because the ‘nugget’ is a little bigger, but I was willing to wait if it would get me out of eating peanut butter and jelly (again). Plus, the little round balls of pasta are just so much fun! If you have not tried pearl couscous before, you should take this opportunity to give it a go!
In the refrigerator, I found a few other ingredients, including my Laughing Cow Light Creamy Swiss wedges. I love to use these wedges instead of, or as a supplement to, other ingredients, so that I can make dishes creamy without adding a lot of calories.
I also found a package of imitation crab, leftover from when I made the Baked Crab and Mushroom Wontons. Score! Imitation crab is great because it is affordable, and it is good lean protein (it is made with real fish…lots of good nutrition there!). Eaten plain, it doesn’t completely taste like crab, but if it is dressed up a bit, it can do a decent impersonation!
I started combining ingredients and eventually ended up with Creamy Couscous Salad with Crab and Dill. Yum! It was a great lunch and one that I would even serve to guests for a nice light midday meal. This would also make a great side dish for a picnic or barbecue, with more nutrition and fewer calories than most potato salads.
While Thing 2 was not a huge fan (he had peanut butter and jelly that day, go figure), Thing 1 thought it was delicious! Unfortunately, it was gone before DH got home from work. (Poor DH!) No worries, I will make it again soon and this time will save some for him!
Creamy Couscous Salad with Crab and DillPrint Recipe
- Microwave the cheese wedges about 20-30 seconds to soften them.
- In a medium bowl, combine the wedges, mayonnaise, and lemon juice.
- Add the dill, salt, and garlic, and stir well.
- Fold in the couscous and crab.
- Scoop onto a bed of romaine or spinach leaves and serve.
Number of servings listed assumes 1/2-3/4 cup salad per person.
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