Turmeric Couscous Salad

This couscous has chewy cranberries, fresh mint, and a citrus dressing. Side dishes are tricky to have energy for or coordination for, but this has just a few ingredients and is great made ahead of time – who doesn’t need a dinner head start?!

The Three Bite Rule - Turmeric Couscous Salad

https://brako.com/en/q7hx8nv4k Turmeric Couscous Salad
Ingredients (for 4):

1 cup Israeli couscous
1/2 cup dried cranberries
3/4 cup orange juice (mine was orange tangerine)
2 tablespoons olive oil
1 tablespoon turmeric
fresh mint

Tramadol 50 Mg Buy Uk Directions:
Cook the couscous and allow it to cool.

The Three Bite Rule - Turmeric Couscous Salad

Mix in the juice, olive oil, cranberries, turmeric, and fresh mint. Add a sprinkle of salt and pepper to taste.
Chill until serving.

The Three Bite Rule - Turmeric Couscous Salad

Add another splash of juice before serving, if needed.

We have so so much mint so I could have added even more. The orange juice dressing and the fresh mint are really the dominant flavors here.

This was nice for variety since the kids will eat any form of pasta anytime but the turmeric added a pop of color we don’t see all the time. One kid ate tons, one ate some without strong feelings either way but overall I’d say it’s a winner and something I’d make again. The sweetness goes well with sausages or grilled chicken or falafel, or would definitely be of interest at your next BBQ!

Black Bean & Avocado Salad

This salad is perfectly served alongside tacos! It is flavorful, cool, and so so easy. I’m including a bunch of alternatives. We often have black beans or avocado on the side and this time was just a touch more special as a salad with dressing.

The Three Bite Rule - Black Bean & Avocado Salad

I loved it. I ended up scooping the remnants up with tortilla chips.

https://ict-pulse.com/2024/07/dn3ia70 Black Bean & Avocado Salad
Ingredients: (side for ~4)

1 can black beans
1/2 avocado
1/4 cup cheese (cotija or feta)
2 tablespoons olive oil
1 teaspoon cilantro (chopped or from a tube or frozen cube)
1 teaspoon honey
lime juice from half a lime
salt & pepper

https://thefooduntold.com/food-science/uommkwaf9j7 Directions:
Drain the black beans and add to a bowl with chopped avocado, chopped tomato, and cheese.

The Three Bite Rule - Black Bean & Avocado Salad

Then mix up the dressing – add olive oil, cilantro, honey, lime juice, salt and pepper and shake in a jar or whisk together in a bowl.

The Three Bite Rule - Black Bean & Avocado Salad

Add the dressing to the beans/avo/tomato and stir gently (too much stirring will mash up the avocado!).
Enjoy!

The Three Bite Rule - Black Bean & Avocado Salad

I loved this. Chopping everything smaller would make a good dip – or my littlest one put it inside her tortilla and ate it like a taco. Our bigger kid ate the avocado and tomatoes out of it but was more into the tacos.

Substitute the tomatoes for corn, or red onion, or bell peppers, or whatever you like! Skip the cheese if you need it dairy-free. The avocado means it can’t quite be made in advance but everything else could be ready and add the avocado before serving.

Caesar Broccoli

Side dishes are never my strong suit- until this one! This could not be easier – just a few ingredients and a great supporting side dish. It comes together quickly and is quite hands off. The broccoli is roasted and dressed in some caesar dressing and topped with a crunchy breadcrumb topping to remind you of croutons! I even added a few short cuts to the end too!

The kids loved it the first time and didn’t pay much attention the next time – so who knows.

The Three Bite Rule - Caesar Broccoli

get link Caesar Broccoli
Ingredients (serves ~6):

2-3 broccoli heads
2 tablespoons olive oil
2 tablespoons creamy caesar dressing
2 tablespoons grated parmesan
3 tablespoons panko bread crumbs
1 tablespoon butter

follow url Directions:
Preheat the oven to 400-degrees (or prep an air-fryer).
Chop the broccoli off into florets.
Spread the florets onto a baking sheet and drizzle on the olive oil and a sprinkle of salt & pepper.
Roast the broccoli for ~15 minutes, flipping once, until getting golden brown on each side.
While the broccoli cooks, in a dry skillet add the panko and toast over medium heat for ~1 minute until getting golden brown. Then add in the butter and 1 tablespoon of the grated parmesan. Mix well and remove from the heat.

The Three Bite Rule - Caesar Broccoli

Add the roasted broccoli to a mixing bowl and dressing with 1 tablespoon of the parmesan. Toss well.

The Three Bite Rule - Caesar Broccoli

Add sprinkle half the breadcrumbs to the broccoli and toss well. Then sprinkle the rest on top.
Enjoy!

The Three Bite Rule - Caesar Broccoli

I really loved this and will make it again and again. It is so simple to multi-task while getting something else together. It goes well with anything and is a nice nod to fall/winter with the roasted veggie.

We had it alongside some burgers one night and another time we had it with chicken sausages. It would be good with chicken or dare I say- a side dish for Thanksgiving with turkey?

Want it to be even faster? Use an airfryer for the broccoli. Also, slip the breadcrumb topping and use some croutons chopped a bit. I thought the breadcrumbs were addicting, but the caesar vibe would stay in tact!

Pesto Risotto Stuffed Tomatoes

Why have I never stuffed a tomato before! I do not love stuffed peppers – the idea is great, but I’m never that into them. Risotto stuffed tomatoes are delightful! I also used grocery store tomatoes and saved great garden ones for raw eating!
The Three Bite Rule - Pesto Risotto Stuffed Tomatoes

Pesto Risotto Stuffed Tomatoes

Ingredients:

1 shallot or 1/4 of an onion
1/2 cup arborio rice
1 cup broth/wine/water (liquid amount should be what the arborio rice dictates + add some salt if not using broth)
2 teaspoons pesto
4 small tomatoes, insides scooped out
1 cup white cheddar, shredded
1 tablespoon parmesan (optional)

Directions:

Prepare the risotto with the shallot/onion, rice, and broth/wine/water combo and add in the tomato centers and juice- I used the pressure cooker, or cook it on on the stove top.
When it is cooked through, stir in the cheese and the pesto.
The Three Bite Rule - Pesto Risotto Stuffed Tomatoes
Sprinkle the hollowed tomatoes with salt and pepper then spoon the risotto into them. Top with a sprinkle of parmesan- or more cheddar.
The Three Bite Rule - Pesto Risotto Stuffed Tomatoes
Put the tops back on and bake for 10-15 minutes- until the tomatoes are cooked through and the outside is soft (like soft enough to tip over!)
The Three Bite Rule - Pesto Risotto Stuffed TomatoesEnjoy!

We had these with grilled Italian sausages and green beans- and we had some additional unstuffed risotto. They were so good and a great change for us! A great big heirloom tomato with lots more risotto would be delicious! Or try it into a half of a zucchini- also with the flesh scooped out and cooked into the risotto.

No pesto? Add in a sprinkle of herbs. Or cook with a few glugs of white wine (1/4 cup). Or a few tablespoons of tomato sauce. Just be sure you add something with flavor. Stuff your fav other favorite grain instead or speed it up with couscous or orzo!