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Daily Archives: July 5, 2012

What to do, what to do…

We’ve said it before, and we’ll say it again: We don’t like to waste food! This includes those annoying broccoli stems that you never know what to do with.

You can’t put them in your veg stock unless you’re making broccoli soup.

You don’t really want to eat them raw (though we love them for dipping!).

So what to do, what to do?

Carrot Broccoli Grain Salad!

With lemon chicken and a lemon tahini dressing on top, of course!

This salad is seriously good! And what’s better, is it is very versatile – you can put any flavours in it that you want! In ours. we used lemon juice and vinegar and that’s it! Keeping it simple is key.

Also, we simple can’t talk about this meal without mentioning the Lemon Tahini Dressing! It was the string that tied it all together. It was tangy, while also adding a slight nutty flavour to the dish. Mmmm perfection!

<— And how do you like that flare! 😉 Perhaps we are starting to get a little bit better of a hold on this whole take-a-pretty-picture thing? Maybe just a little.

This meal is easy to put together and great for summer, too. A nice, light, healthy chilled grain and veggie salad. Aint nothin’ better 😉

Carrot and Broccoli Grain Salad

Serves: 6-7 people

Time: 25min


5 medium sized carrots

4 broccoli stems

1/2 white onion

3/4 c. couscous

1/2 c. bulger

1/2 c. raisins

1/2 c. walnuts

2 Tbsp lemon juice

2 Tbsp white vinegar


Put bulger and 1 c. water in a pot, bring to a boil and then reduce to a simmer, lid on, for 20min.

Bring 3/4 c. water to a boil. once boiled, add couscous to water, cover and let sit for 5 min.

Add roughly chopped carrots, broccoli stem and onion to a food processor and pulse until finely chopped. Stir in raisins, walnuts, lemon juice and vinegar. Chill in fridge until ready to serve. Top with lemon baked chicken breast and lemon tahini dressing (see below).

Lemon Baked Chicken

Serves: 12

Time: 30min


6 large boneless skinless chicken breasts

3 Tbsp. Dijon Mustard

Lemon slices


Pre-heat oven to 350.

Brush chicken with dijon mustard, place lemon slices on top.

Bake for 25-35min, or until done (no longer pink inside and juices run clear).

Lemon Tahin Dressing

Makes: 2/3 c.

Time: 5min


1/4 c. tahini

1 Tbsp Lemon juice

1 tsp Dijon Mustard

1 tsp. nutritional yeast

1/4 tsp. garlic salt

3-4 tbsp water


Combine all ingredients except water and stir well. Add water gradually while stirring until desired consistency is reached.

– twosaucysisters