I celebrated my 5 year anniversary of moving to San Diego on Tuesday with my bff. Our anniversary always falls right around the time of SD Restaurant Week, which is amazing. This year, we decided to try Imig's Kitchen & Bar located in the Lafayette Hotel in North Park. So affordable, fresh and tasty. The best takeaway.to.recreate.at.home was the cous cous salad.
Cous Cous Salad
2 cups plain cous cous prepared
1 cup seeded chopped tomato (preferably heirloom, go crazy and get different colors)
1 cup chopped romaine
1 TBSP. chopped basil
Assemble all ingredients in bowl and drizzle with a bit of white balsamic vinegar and olive oil. Toss and enjoy. Don't over do it, this should be a light salad.
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