Okay, now that that's over with here's a recipe for a salad that will convert the meatiest of meat eaters. It's a Curried Couscous and Chickpea Salad with Fresh Mint.
1 TBSP olive oil
1 medium onion, chopped
2 ribs celery, chopped
2 garlic cloves, minced
1 cup canned chick-peas (rinsed and drained)
1 tsp curry powder
1/2 tspn cumin
kosher salt & fresh cracked black pepper, to taste
1/2 tsp cayenne
2 sprigs fresh mint, chiffonade
1 cup vegetable broth
1 cup couscous (uncooked)
In a large pot, cook onion, celery and garlic in the olive oil over medium low heat until soft, about 5 minutes. Add chickpeas and spices and continue to cook, stirring occasionally for 5 minutes. Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 8 minutes. Fluff with a fork and toss in the mint. Serve immediately.
You could even add shrimp or chicken if you can't deal with it being meatless. Try it, you'll like it.