by Heather Schmitt-Gonzalez / Tuesday, February 21, 2012
Couscous Salad w/ Cucumber, Tomato, Mint, & Goat Cheese
Plus, it's another one of those you-can-do-so-many-things-with-it foods. You can use it as a side dish or an entree. And honestly, most often? I find myself considering it an entree. Even when I make it my favorite way...simply tossed with a healthy handful (okay two) of freshly grated Parmesan. I don't know what it is about it, but I have to limit myself from eating a whole pot full that way. Tossing it with veggies...cooked or raw...is another great way to turn it into a main course salad. And just by switching up the add-ins and seasoning, it can be a different meal each time.
So yes. Usually I wind up making a couple servings. One for me now. One for me later. None for them.
- ¾ c. couscous
- 1 c. boiling water
- ~1 c. sundried tomatoes packed in oil or slow-roasted cherry tomatoes
- ½-1 seedless cucumber, chopped
- 1-2 scallions, sliced
- ¼ c. fresh mint leaves, chopped
- ~1½ Tbs. freshly squeezed lemon juice
- zest of half a lemon
- olive oil, as needed
- ~½ c. goat cheese
- sea salt
- freshly ground black pepper
IHCC theme: Lighten Up!
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.