Summer breathes in new energy into the kitchen with sweet summer breezes inviting you to eat “al fresco!” Every month I invite women to join me around the table for intimate conversation over amazing food. This month we are setting the table outside and asking the Lord to meet with us.
My contribution to the table will be this colorful, tangy, and crunchy couscous salad. This salad reminds me of laughter and cool breezes while dining al fresco in Greece. My family and I traveled there during my college years and the texture and unbelievable flavor of the food has never left me. Another thing I remember is how the table was central to everyday life; people gathered, they shared good food, and lingered over heart connections.
I invite you to gather your community, set the table, and enjoy deep Christ centered conversation together. This salad will help you do it easily and without much fuss. You can grill some chicken and use this salad as a side dish and Listo! you have a healthy meal to share!
1 cup of pearl couscous /(I used a tri-color Israeli toasted one)/
2 cups of cherry tomatoes /cut in half/
1 English cucumber /cubed into medium sized cubes/
1 can of garbanzo beans /drained and rinsed/
1/2 red onion /thinly sliced/
1 cup feta cheese
1/4 cup of fresh parsley /chopped/
1/4 tsp cumin
1/4 tsp ground black pepper
1/2 tsp sea salt
### for the vinaigrette
1/4 cup of olive oil + one tablespoon to cut the tartness after you mix the ingredients
1/4 cup red wine vinegar
1 lemon /juiced/
2 cloves of garlic /minced/
1stp dried oregano
salt and pepper to taste
1. Begin by gathering all the ingredients to your work space
2. Thinly slice the red onion and put them aside
3. Take a quart sized pan and fill it with water, add salt and a splash of olive oil. (This step is flexible. Cook the couscous like you would cook pasta or follow the instructions on the package.)
4. Bring the water to a boil and then add the couscous simmer on medium until the couscous is “al dente,” not hard but not too soft. about 8-10 minutes. Then drain the couscous, rinse under cold water, and set in the refrigerator to chill.
5. While the couscous is cooking, finish chopping the rest of the vegetables. (Keep your eye on the stove, anytime I cook pasta inevitably the water boils over.)
6. While the couscous chills, mix the vinaigrette ingredients in a jar and shake vigorously until well blended. Taste to check the tartness and flavor. You may need to add the leftover olive oil or more salt and pepper.
7. In a salad bowl, combine the cherry tomatoes, garbanzo beans, feta, cucumbers, red onions, and parsley. Then add the chilled couscous.
8. Serve immediately or place in the refrigerator for a few hours for the flavors to meld.