Here’s another fast food lunch from the Valdes kitchen. Did you ever get the feeling that most recipes are just recycled over and over again in various forms? I’m an avid recipe reader and sometimes they all start to look alike. Maybe one or two ingredients are changed but the basic dish is the same. This salad is no exception, it’s just tailored to things we have on hand and what’s in the garden at present. Give it a try. With different veggies, herbs and vinegar you’ll have your own creation!
1 ½ cups boiling water
2/3 cup whole-wheat couscous
1 tablespoon extra virgin olive oil
2 garden tomatoes preferably of different colors, chopped
1 cob fresh garden corn, kernels removed (of course)
1 tablespoon cilantro, or basil if you prefer, chopped
1 clove garlic, minced
1 tablespoon, or to taste, balsamic vinegar
Salt and pepper to taste
Feta cheese garnish, optional
Pour the boiling water over the couscous in heat proof bowl. Stir, cover and let stand for 10 minutes. Fluff and toss with the olive oil then stir in rest of the ingredients. Top with feta cheese and serve at room temperature.
Unless you’re into eating raw corn, do cook it first!
Do you have to drain your couscous? I love raw corn..
There shouldn’t be much, if any, liquid left with those proportions but yes, drain it if necessary as long as the couscous is softened to your liking.