Mother Nature is not rising to my bait. Though it’s been in the 90s the last few days, Mr. Weatherman is promising us cooler weather with storms for the rest of the week and into the weekend (please be wrong about the thunderstorms all day Sunday!). Still, this morning was one of those sweaty, shirt-sticking, i’mgoingtochopallmyhairoff kind of days.
Especially after doing Level 2 of Killer Buns and Thighs this morning. I kid you not, I was sweating after the warm-up to this video. But I loved it!
Jillian never fails to deliver unique and interesting moves in all of her workout videos–I have yet to get bored of her. This video contained such fun-named moves as “Statue of Liberty jumps and “Dancing Crab.” She pulled out a chair to use for two moves, though, and since I don’t have any chairs at my apartment (besides computer chairs), I did plank row leg lifts and hollow man scissor kicks while they were doing their thing. No big deal.
After showering, I realized I once again had no appetite for breakfast. Hot weather seems to dampen my enthusiasm for food, particularly when there is no fresh fruit in the house except apples, which I already eat for lunch and snacks.
A trip to the grocery store should be in order soon.
Since hot weather calls for light, veggie-heavy fare, so I’m going to share one of my hands-down favorite summer dishes. It’s hearty enough to eat for a lunch entree and a fantastic side dish. I’ve probably made this about twenty times in the last few years–it’s so good! And good for you. 🙂
Summer Garden Couscous Salad
- 1 can of sweet corn (or 3 ears of corn, cooked and removed from husks)
- 1 cup vegetable broth
- 1 cup uncooked couscous
- 1 medium cucumber, halved and sliced
- 1/2 medium red onion, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 3 tbsp minced fresh parsley
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp dried oregano
- 3/4 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Bring broth to a boil, and stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.
In a large bowl, combine cucumber, tomatoes, cheese, onion, and parsley. Add corn kernels. Stir in couscous.
In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture, toss to coat. Serve immediately or refrigerate until well chilled.
Source: Taste of Home
This salad is so refreshing, you’ll eat it even when it’s too hot to eat. Promise.