Inspiration.
Where do you find your inspiration for things? Is it pinterest, magazines, books or friends? When I’m looking for inspiration for the blog I tend to look at other bloggers. Whether it be reading their blogs, drooling over their astonishing photography or surrounding myself with them at conferences.
This past weekend I packed up my suitcase and headed to sunny California, or so I thought. It was sunny, windy and chilly, but mostly chilly. I landed in San Diego to meet up with Megan and Lauren before we headed to Temecula for The Big Potluck. This would be my third conference and I would say I was ecstatic instead of my usual nerves when meeting people you don’t know far, far away. The BTP (The Big Traveling Potluck) was a great experience and definitely gave me some much needed inspiration that I was looking for. I was even fortunate to make new blogging friends and meet people that I have been following for years.
This pearl couscous salad with olives is inspired by one of the lunches. It was several wooden tables filled with fresh salads, toppings, dressings and a cute lunch box to fill it all up. You could say that I put away this salad. At least I didn’t feel guilty about eating a salad but I did follow up with some delicious cookies.
My inspiration truly comes from the web and being out and about doing what I love, EATING.
ENJOY ~ Meagan
Pearl couscous salad with olives
Ingredients
- 1 box of pearled couscous
- 2 tablespoons lemon juice
- 2 tablespoons pine nuts
- 1 tablespoon olive oil
- 1/3 cup chopped walnuts
- 3 tablespoons sliced black olives
- 1/4 cup sliced green olives
- 4 ounces goat cheese
- 4 cups mixed lettuce
- balsamic vinegar for drizzle
- sea salt for seasoning
Instructions
Cook couscous according to package.
Then add lemon juice, pine nuts, olive oil, walnuts and olives to the mixture. Stir until everything is well incorporated.
Then add in the goat cheese.
Place lettuce into a large bowl and then top with the couscous mixture. Drizzle the salad with balsamic dressing and season with sea salt.
*Tip: Couscous can be made ahead of time before adding to salad.