A different kind of salad -- Couscous!

here's a great salad that requires next to nothing in prep time or skill, doesn't heat up the kitchen, and is a good alternative for the dog days when the lettuce has all bolted. It's very, very common here, and is just so cool and refreshing and tasty.

Find couscous with the rice, pasta, and/or grains in most supermarkets -- or try the ethnic food department (it's Northern African in origin). It's actually a pasta product and can be served cold in a salad like this, or hot in a delicious dish with meat and vegetables and amazing spices (no, I don't have a recipe for that, but I'm trying to find one!)

Couscous Salad

I'm not listing quantities here, because you can add or subtract as you wish:

Couscous (prepare according to package directions)
Cucumber, peeled and diced
Tomatoes, diced (seed them if you like)
Feta cheese, crumbled
Chopped fresh mint leaves
Salt and pepper to taste
A splash of lemon juice
A good glug or two of olive oil per person.

Toss well and refrigerate -- it's one that's easy for summer suppers, as you can prepare it in the morning and it will be ready for dinner...the longer it sits, the cooler it gets and the better the flavors marry.

You can also add black olives, peas (from my garden!!!), roasted peppers, shredded cooked chicken breast, tuna...you get the idea.

Easy, delicious, and cheap - what more can you want?

Oh yes -- it's all those things -- AND you can eat all you want, as it's very low in fat, sodium, and calories.

That sounds YUMMY! I think this is what I'll have for supper tonight!

And easy to fix in small portions (being I'm in a household of one).

Yum. I adore couscous! And it cooks so quickly, too.

Me, too, Megan -- 5 minutes with some boiling water. Done.

(When it's hot, or I'm tired, that's about all I can manage!)

I make that recipe a lot, especially in the summer. I use whole wheat couscous and add some chopped green onions to mine, too. I saw a Mr. Food episode yesterday and he substituted chopped fresh zucchini for the cucumbers.

Sometimes in the winter I make it, substituting cooked broccoli for the cucumbers, and cooking the couscous in chicken broth. It makes a heartier dish.

That same recipe is also good made with bulgur (cracked wheat).

Thanks for reminding me - I think I'll have this for supper tonight, too.

I bet you could stuff squash with it...wrap it with a little prosciutto... hmmm....

For me, part of the wonderful thing about this salad is the ability to just K.I.S.S. when it's hot and I'm tired.

(Keep It Simple, Silly)

We had this recipe last night. We used cucumber, tomato, and mint (with the couscous). Wow, this is a hit! Next time I want to try it with thyme...

Oooh. Be careful with that, SquatJohnson - it doesn't take much thyme to completely overpower a light summer dish.

The mint (you can use basil, too) is what keeps it light and very Mediterranean in nature.

I am going to try this recipe with Israeli couscous.