For the last three days, there hasn't been much time, or inclination, for me to cook anything complicated for dinner. I've been occupied with trying to make a special recipe (and stumbling quite a bit, as I attempt it). But, that will all be revealed on Monday. On Friday I made one of my "go-to meals," a reliable recipe that we love to eat, is simple to prepare, and usually provides enough left-overs for another day. It's a recipe that most of you have surely prepared at one time or another--Couscous Salad. Here is my version, which changes according to what I have in my crisper. I needed to use up some zucchini, a remnant of yellow pepper, scallions and some basil, before they outlived their usefulness. Along with those ingredients, I added fresh chopped tomatoes, and feta cheese. Although this is an extremely simple recipe, it always pleases us when we eat it. It gets better and better as it sits, and is ideal for picnics and potlucks.
I used basil, but you can subsititute any herb in this recipe. The basil makes the salad taste like summer to me, perfect with fresh picked tomatoes. We enjoyed the leftovers today, along with salmon burgers. I submit this recipe to Weekend Herb Blogging, which is being hosted by the very cool Anna at Anna's Cool Finds. She will be corral all the herby bloggers at her site, so head over there and check it out!
Zucchini, Tomato, And Basil Couscous Salad
1 cup couscous
2 cups water
1/2 tsp. salt
pinch freshly ground black pepper
about 1/2 cup chopped fresh sweet basil (or other herb of your choice)
about 1/2 cup sliced green scallions
1 zucchini, cut in half lengthwise and then sliced thinly
2 large tomatoes chopped rather fine
1/3 cup chopped yellow or red bell pepper
3/4 or 1 cup crumbled feta cheese
2 Tablespoons lemon juice
3 Tablespoons extra-virgin olive oil
Note: You can add vegetables of your choice. Cucumbers are very good too, or olives, and pine nuts
1. Bring water to boil, along with salt and pepper. Add the coucous, stir and cover. Remove from heat and let sit for about 5 minutes. Fluff the couscous with a fork before you add it to the salad. You may need to gently fluff it with your fingers.
2. Put the couscous that has been fluffed into a large bowl and add the lemon juice and oil. Add the veggies, basil, and feta cheese. Toss well and serve immediately if you wish. But, it tastes better if it sits for at least an hour. It tastes great served the next day.