I whipped together this little salad last night and served it over some Israeli couscous - came out quite nice and was great as leftovers for lunch/dinner today!The Israeli couscous is a bigger particle, so it has more texture (sometimes seems a little chewy), but it soaks up flavor really well and is a great base under marinated vegetables. The more traditional use for it is to served with dried fruits and nuts and carrots.
Salad:
1 pint grape tomatoes (organic), cut into halves
1 large anjou pear (organic), diced1 medium-large cucumber, peeled and diced
3 oz feta cheese, broken into chunks
***mix all together
Dressing:
1/4 cup extra virgin olive oil
1 oz fresh squeezed lemon juice (I used a Meyer lemon from our tree - they are soft ball sized!)
1 clove garlic, minced
ground black pepper
1/8 teaspoon spicy brown mustard
pinch of dried mint
pinch of poppy seeds
***whisk all together, pour over salad, mix well, let sit until couscous is cooked
Couscous:
1 cup Israeli couscous (these are the larger ball size couscous)
2 cups water
1/4 teaspoon dried mint
***boil water, add couscous and mint, stir, cover and let simmer until all water is soaked up
Serve salad on top of couscous, perhaps have a loaf of bread like cranberry-walnut-oat and ENJOY!
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