Took a long weekend to recover from a Portland (Ore.) business trip, but started cooking again. Wanted to make something light and refreshing for the ballgame (much to our delight, the Nats beat the Mets 4-0 in a complete-game shutout), and this worked nicely (didn't have time to cool it before the game, but it still tasted good). Tastes even better today, after a night in the fridge. Bonus: John's basil plant needed trimming anyway. Original recipe from the back of a Near East couscous box; variations in italics.
- 1 package Near East plain couscous (about 4-1/2 cups)
- 2 cups water
- 1/4 tsp. freshly-ground black pepper
- 2 large tomatoes (I used about a cup of grape tomatoes), chopped
- 1/2 cup basil leaves, sliced into strips
- 1/3 cup scallions, chopped
- 1 medium zucchini, cut lengthwise in half then thinly sliced
- 3 tbsp. olive oil
- 2 tbsp. lemon juice
- 3/4 cup feta cheese, crumbled
- 1-2 cups boiled, sliced sausages or more to taste
Bring 2 cups water to a boil. Add couscous and pepper. Cover, remove from heat and set aside for 5 minutes.
Put couscous in a large bowl. Mix with olive oil and lemon juice. Add tomatoes, basil leaves, scallions and zucchini. Refrigerate for 4 hours or overnight.
Top with feta cheese and sausage slices.
No comments:
Post a Comment