One of the first dishes I made when Ryan and I were newly married is couscous. Don't ask me why. My guess is that I saw a box of couscous in the grocery store one day and thought, "I should figure out what to do with that." A box of couscous is cheap, and you can really stretch it across a couple of meals. It's also super versatile as a grain (though it's actually more like a fluffy pasta) in that it will take on whatever seasoning or flavors you want it to incorporate. I like to serve serve couscous as a side or a main, with an infinite number of mix-ins based on what's in season, and what's in my pantry.
This recipe used locally grown cucumbers and tomatoes, as well as fresh herbs and lemon for a light summer salad. You could easily add white beans, artichoke hearts, grilled asparagus, or sundried tomatoes to add depth and flair to the salad.
Here's the recipe.
Easy Summer Couscous
Ingredients
1 box of couscous
2 medium sized cucumbers, diced
1 small package of cherry tomatoes (about 1-1 1/2 cups), halved
1 bunch of parsley, finely chopped
6-7 large basil leaves, chiffonade
1/4 cup olive oil, plus 3 tablespoons
1/2 cup fresh lemon juice
2 tablespoons minced garlic
1 tablespoon dried oregano
salt and pepper to taste
Place the couscous in a large bowl. Add 2 1/2 cups of boiling water and 3 tablespoons of olive oil. Stir a couple of times. Cover with a clean kitchen towel and set aside for 10 minutes. After 10 minutes, fluff with a fork and let cool completely.
Meanwhile, dice the veggies and herbs. When the couscous is finished and cooled, add the rest of the ingredients and toss to coat evenly. I like to be generous with the salt and pepper. Cover and chill for about 4 hours, or ideally, overnight. Remove from from the fridge and let come to room temperature to serve.
This recipe used locally grown cucumbers and tomatoes, as well as fresh herbs and lemon for a light summer salad. You could easily add white beans, artichoke hearts, grilled asparagus, or sundried tomatoes to add depth and flair to the salad.
Here's the recipe.
Easy Summer Couscous
Ingredients
1 box of couscous
2 medium sized cucumbers, diced
1 small package of cherry tomatoes (about 1-1 1/2 cups), halved
1 bunch of parsley, finely chopped
6-7 large basil leaves, chiffonade
1/4 cup olive oil, plus 3 tablespoons
1/2 cup fresh lemon juice
2 tablespoons minced garlic
1 tablespoon dried oregano
salt and pepper to taste
Place the couscous in a large bowl. Add 2 1/2 cups of boiling water and 3 tablespoons of olive oil. Stir a couple of times. Cover with a clean kitchen towel and set aside for 10 minutes. After 10 minutes, fluff with a fork and let cool completely.
Meanwhile, dice the veggies and herbs. When the couscous is finished and cooled, add the rest of the ingredients and toss to coat evenly. I like to be generous with the salt and pepper. Cover and chill for about 4 hours, or ideally, overnight. Remove from from the fridge and let come to room temperature to serve.
