You may remember this summer I announced that I was honored to be given the opportunity to write a review for Weelicious Lunches by Catherine McCord. I have been slowly....ever so slowly.....but heartfelt and surely (if that makes sense) getting this done. It has not been for a lack in the cookbook whatsoever; definitely not. It's more for my time management handicap and the simply delicious fact that I can't put the cookbook down long enough to get out of the kitchen and put finger to keys and write the darn thing!
My family and I have been fans of Weelicious since the debut of the first cookbook: Weelicious One Family. One Meal. So I was over the moon excited when the announcement of Weelicious Lunches was made. As a mom who wants to feed her children healthy all day, not just when they are home, this was exciting. But c'mon moms, lets admit, the idea of packing a school lunch every blessed day is taunting. It's exhausting! I'm not going to lie....I'm tired of packing lunches. But the cookbook has made it easier. With out of the sandwich bento box recipes, there are many options to choose from.
I don't feel that writing one blog entry about this fantastic cookbook will do it justice. As well as finding ways to make my life a bit easier (I'm all about staying sane lately....) I will write the review in installments. Letting you sink your teeth into 1 or 2 recipes at a time and savoring the deliciousness that is Weelicious!
I was so excited to find that the cookbook wasn't filled with run of the mill sandwiches (not that I really thought it would be). My kids love salads, dips, chicken and the like for lunch more so than an sandwich. However there are some in here that they absolutely loved!
One salad that is a new favorite of ours is Greek Israeli Couscous Salad. Couscous is actually a pearl-like pasta rather than a grain. If your kids are like mine, they love pasta. With feta, cucumbers, tomatoes this is a complete meal itself. Feel free to add diced ham, chicken or tuna along with it if you feel so inclined.
Makes 4 servings
1 1/2 cup Israeli couscous
3 tbsp. olive oil
2 tbsp. lemon juice
1/2 tsp salt
1/2 cup crumbled feta cheese
2 Persian cucumbers or 1 English cucumber, seeded and diced
1 tbsp chopped parsley
1.Place the couscous and 1 tbsp. of the olive oil in a pot and toast for 5 minutes over medium heat.
2. Add 2 cups water and bring to a boil, then reduce the heat to medium-low and simmer for 12 minutes.
3.Transfer the mixture to a large bowl and set aside to cool.
4.Add the lemon juice, salt, feta, cucumbers, tomato, parsley, and the 2 remaining tbsp. of olive oil and stir to combine.
I hope you enjoy cooking through this cookbook as much as I have. Next installment......Apple Cinnamon Muffins.
