One of my favorite things about summer are all of the fresh and amazing dishes that decorate the dinner table. Fresh herbs, fruit and vegetables – things that leave my mouth watering. I stumbled across a new favorite while staying with Dusty’s Aunt and Uncle in Switzerland this past June. After a tiring train ride from Cinque Terre, Italy to Zurich, Switzerland…we were served an amazing dish of couscous that has been on the top of my mind ever since. Here I am today to share it with you! Enjoy!
3 cups cherry or grape tomatoes, halved
2 cucumbers, sliced
1 lemon, juiced
3 teaspoons kosher salt
1 1/2 cups instant couscous (a 10-ounce box)
2 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil
Pinch cayenne pepper
1/2 cup torn mint leaves, stems saved
1/2 cup roughly chopped flat leaf parsley, stems saved
3 scallions (white and green)
* 1 cup feta cheese, optional
* 1/2 cup toasted pine nuts, optional
* add cooked chicken for protein or to appease the males in your life.
Cooking couscous can be tricky! It took me two attempts and the second time I got it perfect! I followed directions and tips from this website.
Put the couscous into a large bowl.
Bring the water, lemon zest, 3 tablespoons of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat.
Pour the liquid over the couscous, stir to separate any clumps.Cover with a lid, plate, or plastic wrap, set aside for 5 minutes.
Fluff couscous with a fork, pick out any long stems and chunks of zest.
Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 teaspoons of the salt. Set aside.
Add the tomato mixture, scallions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.
The great thing about this recipe is you can make it all your own! I added feta cheese to mine! You can really make this as tasty as you like!
What are some fresh summer dishes that you like to make?