Massive hands.
Is it summer yet? Seems like it is threatening to be...I can feel the humidity seeping in. Summer for us is filled with BBQs, cocktails, and cold food (did I mention we're in the south, it's HOOOOOTTTT). Rather than eat popsicles constantly (or boozy popsicles for that matter....hmmm....boozy popsicles....now, there's an idea...), we try to come up with some variations on the ho-hum pasta salad.
There was still some leftover pearl whole wheat couscous in the pantry, so we picked up some tomato-basil feta from the store and went to work. This dish was super quick to make (like 10 minutes!)We ended up serving this as a side dish to some pulled pork sandwiches, but it also works great on its own for lunch.
Here's what you need for Tomato Basil Pearl Couscous Salad:
1 1/4 cup of water, boiling
1 cup of pearl whole wheat couscous
1/2 teaspoon of Kosher or coarse salt
1 vine tomato, diced
salt and pepper to taste
2 tablespoons of balsamic vinegar
2 tablespoons of olive oil
8 or so radishes. sliced or diced
1/2 cup of tomato basil feta cheese crumbles
1 lemon, juiced
handful of fresh basil leaves, chopped
Bring 1 1/4 cups of water and 1/2 teaspoon of salt to a boil.
Add 1 cup of whole wheat pearl couscous. Give it a stir.
Cover and bring down to a simmer for 8-9 minutes.
Grab 1 vine ripe tomato.
Slice it up. Add to a bowl with salt, pepper, 2 tablespoons of balsamic, and 2 tablespoons of olive oil.
Get out about 8 radishes.
Take the tops and tails off, then slice'um up.
Add to bowl.
Dump ready couscous on top.
Mix together. Add some more salt and pepper.
Mix some more. Let chill in the fridge until you are ready to serve.
Once ready to serve. Add 1/2 a cup of tomato-basil feta cheese crumbles.
Mix.
Get a handful or so of fresh basil.
Slice up and add to couscous.
Juice 1 lemon and add to couscous. (watch out for the seeds, they're sneaky...)
Mix it all up and serve. Worked as a great side and for lunch the next two days :).
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