Herby barley couscous with chipotle halloumi and grilled apricots


Herby barley couscous with chipotle halloumi and grilled apricots is one of those favorite couscous salad recipes. Airy, tasty, light and so perfect as leftovers or work lunch box the next day. Healthy and super easy to make!



It is my go-to when I am craving the unbeatable combination of fresh Romain lettuce, creamy Caesar dressing, crunchy croutons and lean delicious white chicken. What makes it so special is that everything is homemade and made from scratch. A little bit of work but so absolutely worth it.

  • Step 1. Dressing: Blend ingredients in food processor until smooth, starting with 2 tbsp milk. Taste and adjust salt and pepper as desired, and use milk to get the dressing to the desired ...
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It is quite different from a traditional pasta salad with lots of exciting flavors added. Sweet pineapple chunks and raisins, succulent marinated pimento peppers, crunchy carrots and green bell peppers, zesty sweet relish and creamy sharp cheddar cheese.

  • Step 1. To prepare the chicken, pour 1 quart water into a cooking pot and bring to a boil. Add 1 teaspoon salt and put the chicken breasts into the pot. Cover and boil on medium heat for 22 minutes. ...
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Nicoise Salad


Nicoise Salad is a delectable cornucopia of fresh vegetables, Nicoise olives, red potatoes, hard boiled eggs and tuna drizzled with a tangy light mustard vinaigrette. It is not tossed but rather elegantly arranged on a platter or serving plate making it as pretty as it is delicious. The different array of flavor combinations comes together so well in this heart healthy salad.

Mustard Vinaigrette:
1/4 cup white wine vinegar
2 tablespoons finely minced shallots
1/2 teaspoon dried dill
2 tablespoons Dijon mustard
3/4 cup olive oil
Fresh ground black pepper to taste
1 head of lettuce chopped or torn into bite size pieces
1 cup grape tomatoes
1 cup sliced cucumbers
1/2 cup sliced radishes
1 cup Nicoise olives
1/2 lb. trimmed and blanched green beans
3 hard boiled eggs peeled and sliced in half lengthwise
3/4 lb. small red potatoes boiled and cooled
1 (7 ounce) white Albacore tuna
  1. In a medium bowl whisk together wine vinegar, minced shallots, dill and mustard. Drizzle in the olive oil while whisking continuously. Season with fresh ground black pepper to taste.
  2. Top ...
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