mediterranean diet: healthy menu meal plan #41

little pearls of Mediterranean wisdom

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There are all sorts of shapes and sizes of pasta, but Mediterranean couscous is one that is pretty perfectly suited to salads, soups, or stews - every scoop of these little pearls, a tidy little bite. They cook up in minutes, absorb dressing flavors in a flash, and provide a healthy carb base to a meal.

Most typically, you’ll find couscous shaped in very small grain-sized balls, just slightly larger than quinoa. If you’re lucky to have a grocery store that stocks Israeli-style pearl couscous, it will be larger still, a bit more toothy and, to my way of thinking, a bit more satisfyingly filling.

If you’re extra lucky, you’ll be able to source Italian fregula, the larger version that is toasted to wonderful shades of brown… a palette that remind me of the kaleidoscopic colors of fall leaves. It’s one of the reasons I love using fregula in fall pasta salads because it showcases a certain seasonal sensibility.

Warm, nourishing colors are always helpful to set the tone at the table. But it is the toasty undertones of each little pearl that pairs so beautifully with fall and winter veggies. Whether they lean toward autumn squashes like pumpkin and Kabocha or winter citrus like today’s recipe.

As always, you’ll find a couple extra recipe treats in the menu PDF besides the meal plan I promised you (mostly because I just can’t help myself) so that you don’t have to go hunting around for them.

If you’re already a paid subscriber then you know these little extras show up almost every week as a small bonus to show my appreciation for your support. If you haven’t yet had the chance to join us, what are you waiting for?

But right now, it’s time to pull up a chair, grab a cup or a glass and join me in my Mediterranean kitchen while we work our way from one flavor-packed meal to another.

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