If the last few posts are any indication, there is definitely a trend towards colder dishes in our kitchen. Last week the weather has consistently been above normal human body temperature, so turning on the stove (let alone the oven) seemed insurmountable. As a result, we turned to colder meals that don't require much cooking, which have the added benefit of not being very time consuming.
This couscous salad has been a long-trusted recipe that I invariably turn to during summertime. It is very simple to make as the cooking is minimal (you bring the water to a boil, stir in the couscous, and turn off the heat to let it "steam" as it sits, while you prepare the rest). The Greek-inspired flavors are both appealing and refreshing on a summer night, and the simplicity to delectability factor usually takes any of our dinner guests (or just the husband, who will have forgotten about it since last summer) slightly off guard.
Greek Couscous Salad
Adapted from Eating Well (ca. 2005)
You will need:
1 1/2 cup (355 ml) water
1 cup (237 ml) uncooked couscous
1/2 cup finely chopped cucumber
1/2 cup finely chopped tomato
1/4 cup crumbled feta cheese
1 1/2 tbsp chopped fresh dill
juice of 1 lemon (about 2 1/2 tbsp)
salt and pepper to taste
Bring water to a boil in a medium pot. Stir in the couscous, cover, and turn off the heat. Let stand for five minutes. Uncover, fluff with a wooden spoon, and let cool to room temperature. Once the couscous is cooled, combine it with the remaining ingredients in a bowl. Serve chilled.