Plus an Easy Couscous Salad Recipe

Breathing and Poetry as Prayer

Over the last few years I have written and collected poems and prayers to help guide during Holy Week. These poems and breath prayers are based on the events that Jesus traverses as he is headed to Jerusalem towards the cross.

Breath prayer is prayer that is like the breathing of our soul. As we practice breath prayer we inhale and exhale the Spirit of God with one phrase to pray.
During this season of lent, that to the Eastern Orthodox Church calls the time of Bright Sadness, I have reflected many times on how that is absolutely true. There have been sad moments that have caused my heart to be grieved before the Lord but not too long after- there is such bright beauty that I can’t help but smile through the tears.
As we finish out our season of Lent and find ourselves face to face with resurrection and hope; I hope these prayers and poems will give you words when words falter.
These Poems and Prayers are located on my Substack, The Graceful Table. I hope they bless you.
Preparing our Table for Easter
I know we are also thinking ahead to the time of celebration around the table. I have been slowly collecting the bits and pieces I need for the meal. I remembered a salad that would serve great for a side dish and wanted to share it with you in case you’re still looking for a side dish too. The recipe below is a nostalgic one for me an I am looking forward to making again this Spring.

A colorful, tangy, and crunchy couscous salad.

This salad reminds me of laughter and cool breezes while dining al fresco in Greece. My family and I traveled there during my college years and the texture and unbelievable flavor of the food has never left me. Another thing I remember is how the table was central to everyday life; people gathered, they shared good food, and lingered over heart connections.

I invite you to gather your community, set the table, and enjoy each other’s presence this Spring. This salad will help you do it easily and without much fuss. You can grill some chicken and use this salad as a side dish and Listo! you have a healthy meal to share!

Hospitality also begins with noticing — noticing who is hungry, lonely, tired, or aching. It can look like tea on the stove, an open chair, or a short, unhurried conversation in the doorway.
daisy

Ingredients

1 medium sized glass jar or food storage container
1 small red onion (or a half of a large red onion)
1/2 cup red wine vinegar
1/4 tsp oregano
1/2 tsp coarse sea salt
1/4 tsp cumin

1 cup of pearl couscous /(I used a tri-color Israeli toasted one)/

2 cups of cherry tomatoes /cut in half/

1 English cucumber /cubed into medium sized cubes/

1 can of garbanzo beans /drained and rinsed/

1/2 red onion /thinly sliced/

1 cup feta cheese

1/4 cup of fresh parsley /chopped/

1/4 tsp cumin

1/4 tsp ground black pepper

1/2 tsp sea salt

For the vinaigrette

1/4 cup of olive oil + one tablespoon to cut the tartness after you mix the ingredients

1/4 cup red wine vinegar

1 lemon /juiced/

2 cloves of garlic /minced/

1stp dried oregano

salt and pepper to taste

Instructions

1. Begin by gathering all the ingredients to your work space

2. Thinly slice the red onion and put them aside

3. Take a quart sized pan and fill it with water, add salt and a splash of olive oil. (This step is flexible. Cook the couscous like you would cook pasta or follow the instructions on the package.)

4. Bring the water to a boil and then add the couscous simmer on medium until the couscous is “al dente,” not hard but not too soft. about 8-10 minutes. Then drain the couscous, rinse under cold water, and set in the refrigerator to chill.

5. While the couscous is cooking, finish chopping the rest of the vegetables. (Keep your eye on the stove, anytime I cook pasta inevitably the water boils over.)

6. While the couscous chills, mix the vinaigrette ingredients in a jar and shake vigorously until well blended. Taste to check the tartness and flavor. You may need to add the leftover olive oil or more salt and pepper.

7. In a salad bowl, combine the cherry tomatoes, garbanzo beans, feta, cucumbers, red onions, and parsley. Then add the chilled couscous.

8. Serve immediately or place in the refrigerator for a few hours for the flavors to come together.