The GOOD Lunch: Couscous "Saloup" The GOOD Lunch: Couscous "Saloup"

The GOOD Lunch: Couscous "Saloup"

by Amanda Ehrman Isis Krause

March 14, 2011

Today's GOOD Lunch salad can also be served as a soup—we called it a "saloup." It was prepared by Amanda Ehrman and was inspired by 101 cookbooks "10 minute Couscous Soup" recipe.

Cost: $22 ($2 per serving)
Prep Time
Taste: 3 stars
This soup/salad is best eaten immediately after cooking (and topping with sun dried tomatoes, green onions, and goat cheese). However, if you are bringing it to work to be eaten a few hours later, I suggest separating the solid from the liquid and bringing to work in separate containers. When ready to serve, you can eat the couscous as a hot or cold salad, OR re-heat the broth and top each bowl of couscous with it. Because this dish can either be eaten as a soup or a salad, we have categorized this dish as a "Saloup!"

Every Tuesday and Thursday during 2011, the GOOD team will cook and share a big bowl of healthy, vegetarian, seasonal soup or salad. This time last week we were enjoying Pear Cinnamon Couscous. The GOOD Lunch will explore new recipes that are easy to bring, serve and share in the workplace.  We hope this will inspire you to make your office lunch a GOOD Lunch.

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The GOOD Lunch: Couscous "Saloup"