Here’s my menu plan for the week! I’m going to try something a little different this time. Each day I’m going to use something from the meal the previous night and hopefully save some cooking time!
Monday: Leftover Couscous Salad (see recipe below) with grilled chicken
Tuesday: Grilled Chicken Caesar Salad
Wednesday: Eating taco salad with friends (I’m bringing chips, lettuce and salsa!)
Thursday: “Beef” (ground turkey) Stroganoff with homemade meatballs and salad (I will be making the mini meatloaves for Friday at the same time)
Friday: Mini Meatloaves with mashed potatoes and cooked spinach
Saturday: Grilled Tilapia with potato pancakes and green beans
Sunday: Leftovers with green bean salad
Couscous salad recipe:
Oh, I think I’m in love! Couscous is so easy to make and it’s really healthy too! Here’s what I did to make my couscous salad. I generally don’t cook by measurements, so I’m not exactly sure how much of each ingredient I put in. But really you can’t go wrong!
Ingredients:
1 1/2 cups of dry couscous (you can get this in a box, in a plastic container, or from the dispensers at Central Market, HEB, or Whole Foods)
About 2 Tbsp. of olive oil (to saute the onion and spinach)
Fresh leaf spinach, cut pretty thinly
1/4 of a large onion – chopped
Minced garlic (I put in about a spoonful)
Fresh basil leaves – chopped (a lot)
Fresh mint leaves – chopped (not as much as the basil)
Sun-dried tomatoes – chopped (you can use fresh tomatoes if you would rather)
Feta cheese (optional)
1/2 cup olive oil
1/2 cup lemon juice
Salt
Sugar
Directions:
Boil 2 cups of water and put the couscous into the boiling water. Cover and remove from heat (it needs to sit about 5 minutes to be ready). Saute the spinach, onion, and garlic in the 2 Tbsp. of olive oil until the spinach has wilted. Add the basil, mint and tomatoes, and then add the mixture to the couscous and stir. Combine the last four ingredients (olive oil, lemon juice, salt and sugar) and then add to the couscous salad. You can chill the salad if desired, and then add the feta cheese right before serving. This recipe was adapted from the couscous salad recipe HERE.
SOOO good, and perfect for summer!
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One Mom, Five Kids 
I love couscous too! Jessica Seinfield's Deceptively Delicious book has a cool recipe for couscous to make it even more nutritious. She substitutes 1/2 cup carrot or cauliflower or squash puree (you can use jared baby food) for 1/2 cup water. It's sneaky because you can't taste a difference–just added nutrition.