And today, on highly cooking, I've got a special back to school recipe for you were making a couscous and olive salad.

I'm calling it a back to school recipe, because whether you're going back to school or your kids are going back to school, this time of year starts to get a lot more hectic.

So this is a salad that you could make on the weekend and then store it in the fridge and take it for lunch all week long.

And it's fresh and light and you're gonna love it, and it ties in with a new project.

I'm excited to announce in just a few minutes way I've got my couscous here.

This is what's called instant couscous.

It's different from the Israeli couscous, which is much larger, and I'm using the whole wheat couscous to me.

I don't find hardly any texture difference between whole wheat and white wheat couscous, so you might as well use whole weight and get some extra fibers, and I'm gonna have some coriander to this some ground coriander seed and Cem minced garlic.

Toss it around and then you just have to add boiling water to that for this one.

I'm gonna use some boiling vegetable stock to add a little more flavor.

Who doesn't love flavor?

Then we're just gonna put a plate on it to act as a lid to keep that heat in there and let it sit for 5 to 10 minutes.

You could use chicken stock.

Also gonna set that aside?

Yeah.

Just stay over there, little couscous and start prepping some vegetables.

So I've kept this vegetarian.

We're gonna add some mixed sweet peppers and green onions and some olives and some dog.

If he doesn't get the hail out of the kitchen or you can stay there, that's good.

Okay, good buddy.

And then we'll just do a simple lemon and olive oil dressing, so we'll start by slicing up some green onions.

And if you wanted to add some more protein, you could add some cooked chickpeas or some feta cheese or some goat cheese will be really super good on.

This would also be a good base to serve like underneath Cem grilled chicken or something like that for a quick dinner and then a couple of peppers here.

Oh, you know who likes Bell peppers?

this guy, Uh, so I've got a yellow, I don't know.

It wasn't labeled, but it's a sweet pepper.

It was labeled that I just want to dice it up.

You could use red, yellow.

Green bell peppers are a little bit harsh for this salad, though, so you want something that's a little sweeter than a green bell pepper.

Oh, so the tie in?

Yeah, So you might remember the cooking with kids Siri's that did last year for you Live website.

So I did another one that's coming out, and it's all about lunches.

It's called Lunch Lady, so it's 12 episodes, and it's all like sandwiches and salads like this that you could make ahead of time and then keep in the fridge to eat.

All week long, there's a really good like microwavable freeze herbal burrito things.

You could make your own patio burritos, but be healthier about it.

And there's a couple of fun ideas for kids lunches to.

It's mostly for like busy parents who need, you know, some quick ideas for their own lunch to take to work and save some cash homes gorgeous for the olives.

I just got some mixed olives here.

Some green olives, Cem, black olives.

I get these in a large container at Costco, but they have pits, which is really the pits.

So I'm gonna remove those.

Just line up a few on your board, and this also works for Cherries.

If you managed to not kill yourself, lay the flat side of your knife down like that on top of them, and then put all your weight.

Good thing I waste so much.

There we go.

So then they get a little bit mashed, but you could just pop the pits right out like that and get rid of those.

Okay, So once you've got all your olives pitted, I'm just going to give them a course chop.

I like to leave him in kind of big chunks.

All right, let's get our couscous back here, and I'll show you what that looks like.

Once it's been all fluffed up and reconstituted, so you can see it pretty much doubled in volume.

And then you just use a fork to kind of fluff it around.

And the reason I put the garlic in their first Obviously it was Thio.

Cook it a little bit.

So it's not quite such a sharp bite.

It looks great.

So I'm gonna put a couple tablespoons of olive oil, just which is pretty rad.

Gonna add a little bit of the zest of this lemon.

So I've washed the lemon, obviously.

So I don't have a bunch of wax and stuff going in there.

Just a smidge, like maybe a quarter teaspoon or something of zest.

And then all the juice, a little bit of black pepper and then all of our vegetables.

And I'm gonna try to get all this olives use that's on my cutting board.

Also into the salad.

Wish me luck.

Well, that was a stupid plan.

But you get the idea.

Okay, Try to sleep psychology, juice, if you like olives.

And then we just toss this big, colorful mess all around, so yeah, me.

So if you want more recipes like this, be sure to check out lunch lady on you live.

And this principle recipe and all the recipes are always available at highly cooking dot com so you can print it out and make yourself a little lunch.

This is so good.

Warm or cold or whatever.

Mm mm.

It's delicious.

I hope you try this and look up.

Beautiful.

I mean, come on.

Who would want to eat that?

It's like a rainbow.

Thanks so much for watching.

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Okay, bye.