An easy dinner we made one July evening. We just used what we had on hand – try it yourself and see that the possibilities are endless!
Fresh Summer Salad
from the kitchen of Craig and Rachel
Try this with any combination of veggies, or with a different grain. It also makes great lunches the next day!
1 cup couscous
1 1/2 cups water or broth
1 large tomato, diced
1 medium cucumber, sliced how you like
1 small onion, chopped finely
2 corn cobs, shucked
large handful of basil or cilantro, chopped
1 Tablespoon red wine vinegar
1 Tablespoon lime juice
1 Tablespoon olive oil
salt and pepper to taste
Bring the water or broth to a boil, then add couscous and remove from heat. Set aside. If you’d like, grill the corn cobs or roast them over a gas stove. (Corn is perfectly tasty raw if you don’t have time or interest in this.) When the corn is cooled, stand it on end in a large bowl and slice off the kernels with a large, sharp knife. Add tomatoes, cucumber, onions, herb(s), oil, lime juice, and vinegar, and stir to combine. Fluff the couscous with a fork, add to the veggies, and taste for seasoning. Enjoy by the bowlful!